Drying and denaturation kinetics of Beta-Lactoglobulin during convective drying
نویسندگان
چکیده
منابع مشابه
Study on Drying Kinetics of Paddy Rice: Intermittent Drying
The intermittent drying characteristics of an Iranian popular paddy rice variety were experimentally investigated to determine the drying kinetics and obtain the effective moisture diffusivity. A lab-scale fluidized bed dryer was designed and constructed to enable obtaining the required results while controlling critical drying parameters. The effects of drying temperature and tempering per...
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Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the su...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
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In this paper an attempt is made to evaluate the convective mass transfer coefficient during drying of jaggery in a controlled environment. In this method, different masses of jaggery were used. The jaggery was dried in the roof type even span greenhouse with a floor area of 1.2x0.8 m in natural and forced convection mode at atmospheric pressure till it attained almost no variation in mass. The...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2018
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2018.05.018