Zobrazeno 1 - 10
of 1 998
pro vyhledávání: '"drying rate"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-19 (2024)
Abstract This paper investigates the effects on the physical and mechanical properties and microstructure of lime-hemp concrete (LHC) materials at different binder mass ratios. A mixture of three cementitious materials, slaked lime, cement, and coal
Externí odkaz:
https://doaj.org/article/71ab7a3e6f9046b3a0cfd32862c9e872
Autor:
A. I. Ol’shanskii, A. N. Golubev
Publikováno v:
Izvestiâ Vysših Učebnyh Zavedenij i Ènergetičeskih ob Edinennij SNG. Ènergetika, Vol 67, Iss 4, Pp 363-376 (2024)
The article is devoted to the processing of experimental data regarding the drying of thin wet materials. The calculated kinetic dependencies necessary to determine the drying duration can be obtained from solving differential mass transfer equations
Externí odkaz:
https://doaj.org/article/0bc14cceff9f4c70a48c313836ed15bd
Autor:
Fernando Damián Barajas Godoy, Marco A. Martínez-Cinco, José G. Rutiaga-Quiñones, Otoniel Buenrostro-Delgado, Jose Mendoza
Publikováno v:
PeerJ, Vol 12, p e18248 (2024)
The objective of this study is to investigate the drying kinetics of fruit and vegetable peel biowaste using a sustainable technique as a key-pretreatment for its conversion into useful feedstock. Biowaste represents a missed potential source of bioe
Externí odkaz:
https://doaj.org/article/6ac2e80bda3340bd868e2e09f37714da
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101849- (2024)
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodol
Externí odkaz:
https://doaj.org/article/241f2e9b9d5542e983d49ce3df23a06f
Autor:
Ngo Van Tai, Hong Van Hao, Tran Thi Ngoc Han, Tran Ngoc Giau, Nguyen Minh Thuy, Nguyen Van Thanh
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101352- (2024)
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3
Externí odkaz:
https://doaj.org/article/f9539e1cab784d9da878ce21d39bb070
Autor:
Sufyan. A. N, M. K. Khedher
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss 3 (2024)
This study was aimed to investigate an air-flow distributer of a solar dryer. This study was contained two factors: First, the air outlet throttle (three angles, 30°, 60°, and 90°). Second, the design of the air inlet with three levels (new design
Externí odkaz:
https://doaj.org/article/8a1dca0a8ca84e58af54efea1a4d25d3
Autor:
El-Sayed G. Khater, Adel H. Bahnasawy, Mai H. Abd El-All, Hassan M. M. Mustafa, Ahmed M. Mousa
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract The main aim of this work is to study the main factors affecting the quality of the dried product and the energy requirements through optimizing these factors. To achieve that different drying systems (solar, hybrid solar and oven dryings),
Externí odkaz:
https://doaj.org/article/7c07c0cc27f04317aca5efb1bc8633e2
Autor:
Changjin Lee
Publikováno v:
Journal of Wood Science, Vol 70, Iss 1, Pp 1-11 (2024)
Abstract In this study, the effect of stacking position in the dryer on the drying rate during radio-frequency vacuum combined with mechanical press (RF/VP) drying was investigated for Douglas-fir and Radiata pine. Drying test was performed at a temp
Externí odkaz:
https://doaj.org/article/4333850a93c144f3ad5bc2f17562539b
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 42-48 (2023)
Objective: The purpose of this study was to investigate the drying characteristics and establish the kinetic model of Antarctic krill during spin-flash drying. The drying experiments were carried out at 120 ℃ to 180 ℃. Methods: Six common thin-la
Externí odkaz:
https://doaj.org/article/6667109ee7464b3ea558fbff83a2d992
Autor:
Dominik Mierzwa, Grzegorz Musielak
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10676 (2024)
Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these
Externí odkaz:
https://doaj.org/article/a4e88c5ac55f49ff88027f56fede4f3d