Zobrazeno 1 - 10
of 810
pro vyhledávání: '"moisture ratio"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101379- (2024)
Determination of the drying properties of agricultural products holds several benefits, such as nutrient preservation, processing and storage. The effect of air temperature on the drying properties and kinetics of bushbuck leaves at 30, 40, 50, 60 an
Externí odkaz:
https://doaj.org/article/7639557652b34c10a6dad4c9913f1252
Autor:
Noemí López González, Daniel Abarquero, Patricia Combarros-Fuertes, Bernardo Prieto, José María Fresno, María Eugenia Tornadijo
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 93-105 (2024)
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12,
Externí odkaz:
https://doaj.org/article/8792429de66f4fb09020d9e27397c98d
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28590- (2024)
Drying is a universal method applied for food preservation. To date, several models have been developed to evaluate drying kinetics. In this study, lychee was dried employing a hot air dryer, and the drying kinetics was evaluated by comparing the New
Externí odkaz:
https://doaj.org/article/ea3ce558b90542a0be7e166fd019bca0
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3356-3375 (2023)
ABSTRACTIn this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathematical, Artificial Neural Networks (ANNs),
Externí odkaz:
https://doaj.org/article/3add7f62c72d49d1834129d8396066a5
Autor:
Daksa, Tariku Workneh a, Tolesa, Getachew Neme b, ∗
Publikováno v:
In Heliyon 30 January 2024 10(2)
Autor:
Abdul Hameed, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Imran Mahmood Khan, Sobia Niazi, Muhammad Waheed Iqbal, Tahreem Riaz, Muhammad Faisal Manzoor, Mohammed Abdalla
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1596-1611 (2023)
ABSTRACTIn this study, grape juice was concentrated through a microwave vacuum-assisted technique. The concentrate was prepared at different powers (30, 50, 80 W) and vacuum pressures (35, 50, 70 kPa) for different time intervals to optimize the proc
Externí odkaz:
https://doaj.org/article/85d443f0c95443b49b5abd8ecf311d71
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
Autor:
Anindita Sharma, Partha Pratim Dutta
Publikováno v:
Research in Agricultural Engineering, Vol 69, Iss 2, Pp 55-64 (2023)
Low-temperature drying (withering) is the first stage in black tea processing. Determination of appropriate end moisture content of green tea leaf as well as temperature and relative humidity (RH) maintained during withering eventually aid the final
Externí odkaz:
https://doaj.org/article/522af260938c4ce5a4ea329f9ca17bb6
Publikováno v:
MethodsX, Vol 11, Iss , Pp 102410- (2023)
Simulation and rigorous design of industrial dryers combine a large number of models, which feed three fundamental balances: (1) mass; (2) energy; and (3) quantity of movement of the material through the dryer. Many of these models represent physical
Externí odkaz:
https://doaj.org/article/dd4c8fd8a2e2482dbbc69de778437d71
Autor:
Vijay Patel, K.B. Judal, Hitesh Panchal, Bharat Singh, Amit Jomde, Abhinav Kumar, Anand Patel, Rupal Jain, Kishor Kumar Sadasivuni
Publikováno v:
Environmental Challenges, Vol 13, Iss , Pp 100778- (2023)
An experimental analysis of the drying behaviour of gooseberry slices dried in the open sun is described in this article. Gooseberries brought from the local market were cut approximately semi-circular in cross-section, with an average length of 20
Externí odkaz:
https://doaj.org/article/fe1e11dfc675430785a0646db8be1943