Zobrazeno 1 - 10
of 376
pro vyhledávání: '"drying models"'
Autor:
Dnyaneshwar Malwad, Deepak Sonawane
Publikováno v:
Journal of Renewable Energy and Environment, Vol 11, Iss 1, Pp 174-191 (2024)
Preserving food from harvest to consumer level is a challenge in the agriculture sector. Drying is a crucial post-harvest technique that lowers moisture to levels suitable for storage. Solar drying is a traditional renewable energy drying process. Di
Externí odkaz:
https://doaj.org/article/ee0211b7f61246838c0c47f559b74515
Autor:
Oluseye Omotoso Agbede, Festus Ayodeji Oyewo, Oluwafunmilayo Abiola Aworanti, Solomon Oluyemi Alagbe, Oyetola Ogunkunle, Opeyeolu Timothy Laseinde
Publikováno v:
Scientific African, Vol 23, Iss , Pp e02122- (2024)
Jatropha curcas L. seeds are good sources of industrial-grade oil for biodiesel production and feedstock for thermochemical conversion to other biofuels. Freshly harvested seeds are wet and susceptible to deterioration due to enzymatic and microbial
Externí odkaz:
https://doaj.org/article/7f4f19fa74fd4b0299106e6fef551b3d
Autor:
Oluseye Omotoso Agbede, Ifeoluwa Solomon Odewale, Oluwafunmilayo Abiola Aworanti, Solomon Oluyemi Alagbe, Oyetola Ogunkunle, Opeyeolu Timothy Laseinde
Publikováno v:
Discover Food, Vol 3, Iss 1, Pp 1-20 (2023)
Abstract The stalk of banana is an abundant biomass that can be sustainably converted into bioenergy, biofuels, biosorbents, animal feeds and fibers. The moisture content of freshly harvested banana stalk is high, so drying is essential before its st
Externí odkaz:
https://doaj.org/article/0c419370dbf8496dbc25e0f4a80ab530
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24440- (2024)
This investigation was performed on the drying modelling of white sapote slices that were influenced by drying methods and pre-drying treatments. The experimentation was performed by two factors: drying techniques and pre-drying treatments. The dryin
Externí odkaz:
https://doaj.org/article/f74a77936ea54b22bb97060dcb6b79fb
Publikováno v:
South African Journal of Chemical Engineering, Vol 41, Iss , Pp 10-16 (2022)
This study aims to investigate the kinetics of the amla fruit drying process using oven and sun drying methods. The experimental results indicate that the final moisture content dropped with increasing drying temperature and decreasing material size.
Externí odkaz:
https://doaj.org/article/0b2703b8723a4dca96bf2120e2528f45
Autor:
Oyebola Odunayo Olabinjo
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 6, Pp 1019-1025 (2022)
Drying characteristics of Lemon grass leaves using an oven dryer was studied at four different temperatures (40, 50, 60 and 70°C). The effect of the drying temperatures on moisture content of the leaves was investigated. Thirteen drying models were
Externí odkaz:
https://doaj.org/article/3f9ec84d29af4cba951fd52c4dba9163
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11865 (2023)
This study investigated experimentally and numerically the influence of ultrasound pre-treatment on the drying kinetics of sliced carrot samples. Drying experiments were performed under different conditions, including scenarios with and without ultra
Externí odkaz:
https://doaj.org/article/1e97e79b4e7249f09320d1c4cb052189
Publikováno v:
Covenant Journal of Engineering Technology (2023)
This research examines the mathematical modelling of blanched and unblanched solar dried ginger rhizome varieties. The Umudike ginger I and II (UG I and UG II) were blanched with an Electric water bath in the Soil and Water Laboratory, Agricultural a
Externí odkaz:
https://doaj.org/article/470dbde2a7b44581a0ffd7881a05c540
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 43-50 (2021)
The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50,
Externí odkaz:
https://doaj.org/article/85973d9ff142410a9c828fc196eaf4c0
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 1, Pp 1-6 (2020)
In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70 and air velocity of 1 ± 0.2 m/s in a laboratory scale cabinet dryer. The effect of drying air temperature on the drying
Externí odkaz:
https://doaj.org/article/cf096d9d94114339a1674b006f70080d