Zobrazeno 1 - 10
of 273
pro vyhledávání: '"drying kinetic"'
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 861-870 (2024)
Amla fruit is not consumed directly because it has a sour and astringent taste, so it is widely used in various forms of dried and processed products for ease of use. Therefore, post-harvest handling of amla fruit as well as drying process is necessa
Externí odkaz:
https://doaj.org/article/6ec1d527a85d4ce090933e96925d7b15
Publikováno v:
Case Studies in Thermal Engineering, Vol 60, Iss , Pp 104640- (2024)
Drying is an important means to maintain the quality of peanut pods and reduce the risk of mildew. Microwave hot air combined drying is renowned for its efficacy, low-energy consumption, and superior processing quality, rendering it suitable for pean
Externí odkaz:
https://doaj.org/article/1a842f255ecb4bb7a76311f8286e8d0d
Autor:
Dönmez Aslı, Kadakal Çetin
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 30, Iss 1, Pp 59-72 (2024)
This study aims to determine whether drying is a suitable preservation method for gilaburu fruit and the changes in the bioactive components of gilaburu fruit (Viburnum opulus L.) at the end of the drying process. In this study, gilaburu fruits were
Externí odkaz:
https://doaj.org/article/bac598299300438da3c0022dcbb55340
Autor:
Thi Thu Hang Tran, Kieu Hiep Le
Publikováno v:
International Journal of Air-Conditioning and Refrigeration, Vol 32, Iss 1, Pp 1-8 (2024)
Abstract In this work, a two-dimensional computational fluid dynamic (CFD) model is developed to describe the drying process of a packed bed made of spherical particles. The volumetrical evaporation rate inside the bed is computed from the pressure d
Externí odkaz:
https://doaj.org/article/256ed9421c91412e88fc344fd433aa3b
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 305-312 (2023)
Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultras
Externí odkaz:
https://doaj.org/article/b5574d2767244708b33e23828c5d6770
Publikováno v:
Journal of Materials Research and Technology, Vol 26, Iss , Pp 4563-4580 (2023)
Y2O3–ZrO2 ceramic powder has emerged as a vital structural and functional material in ceramic applications owing to its remarkable performance including wear resistance, temperature resistance, and corrosion resistance. Agglomeration during the dry
Externí odkaz:
https://doaj.org/article/45a6d6af3ce94fec8684a012847fc348
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100337- (2023)
This study aims to evaluate the drying kinetics of basil leaves using microwave-assisted drying (MAD) to determine moisture content, moisture ratio, drying rate, and economic analysis at various microwave power levels (136, 264, 440, and 616 W). This
Externí odkaz:
https://doaj.org/article/9e49c9b017c049b2be2646a5d4e76f3f
Autor:
Heri Septya Kusuma, Yusron Mahendra Diwiyanto, Debora Engelien Christa Jaya, Andrew Nosakhare Amenaghawon, Handoko Darmokoesoemo
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100322- (2023)
Indonesia is one of the most important countries in Asia for banana agriculture (Musa spp.). Some parts of the banana tree are widely utilized by humans, especially the leaves. Even the dried banana leaves also have many advantages, such as can be us
Externí odkaz:
https://doaj.org/article/baaf1e2043dc48f89af06cc5b857be49
Autor:
MELENCIUC, Mihail
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 1, Pp 154-164 (2023)
One of the biggest problem encountered in drying area of food processing are the losses in food quality. While drying process is held, there is an important damage done to vitamins, polyphenols and other important nutriments. Being easily affected by
Externí odkaz:
https://doaj.org/article/d3ee4d1cff874814bde12924db590390
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