Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments

architecture and engineering of nanoscale sculptured thin films and determination of their properties

چکیده ندارد.

Mathematical Modeling of Hot Air Drying of Spinach Leaves in Universal Hot Air Oven

The objective of this study was to develop a model for drying characteristic curve of Spinach in Universal Hot Air Oven .Drying experiment were conducted using a constant air velocity2.2m/s and three drying air temperature of 55, 65, and75 o C with two pretreatment conditions and load densities that are given respectively condition (Blanched and Unblanched) load density (3kg/m 2 , 3.5 kg/m 2 )....

Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying

quality characteristics of persimmon slices during infrared and hot- air drying

introduction: one of the most important aspects of food preservation is controlling the moisture of material such as fruits.dryingis considered as important method to controlbacteriasafely using reduction of moisture. the hot air drying method has been widely adopted in manufacturing of conventional dried food.nowadays, infrared radiation (ir) has significant advantages over conventional drying...

conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb

گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...