DRYING KINETICS AND MOISTURE DIFFUSIVITY OF FOUR VARIETIES OF BAMBARA BEANS
نویسندگان
چکیده
منابع مشابه
Drying Kinetics of Two Grape Varieties of Italy
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics. Comparisons were made with treated and untreated grapes under constant drying condition of 50 C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same s...
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S The diffusivity of water in meat was experimentally determined using a drying technique. Three different mathematical methods were used to determine the diffusivity from the drying data. The first assumes constant diffusivity, volume, temperature and surface moisture concentration. The second assumes a convective boundary condition. The last also takes into account shrinkage. Important differ...
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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...
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the effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْc) on drying behavior of tarkhineh during hot-air drying has been investigated. tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). results showed that cooking of wheat led to higher water absorption of tarkhineh dough, while increased drying rat...
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ژورنال
عنوان ژورنال: Engineering and Technology Research Journal
سال: 2021
ISSN: 0794-2834,2736-1969
DOI: 10.47545/etrj.2021.6.1.074