Studies on Drying Shrinkage
نویسندگان
چکیده
منابع مشابه
The Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملCuring with Shrinkage-Reducing Admixtures Beyond drying shrinkage reduction
Shrinkage of concrete, along with the cracking that often accompanies it, has been a continual concern of the concrete construction community.1,2 In the past 20 years or so, numerous shrinkage-reducing admixtures (SRAs) have been developed with the goal of reducing drying shrinkage and delaying or preventing cracking.2-6 Most SRAs function by reducing the surface tension of the pore solution in...
متن کاملDrying Shrinkage Mechanisms in Portland Cement Paste
The shrinkage mechanisms of portland cement paste were investigated from shrinkage, weight loss, and pore structure measurements using nitrogen sorption and mercury intrusion porosimetry (MIP). Thin samples (2.3 mm) of well-hydrated (165 d) pastes of 0.4 and 0.6 water-to-cement (W/C) ratios were dried directly from saturated surface dry state to 75%, SO%, 11%, and 0% relative humidity (rh). Fro...
متن کاملthe effect of drying kinetic on shrinkage of potato slices
objective: potato is the fourth important food crop after wheat, rice and maize. shrinkage of food materials has a negative consequence on the quality of the dehydrated product. the main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. methods: in this work, the effect of the infrared radiation...
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ژورنال
عنوان ژورنال: The chemical machinerey
سال: 1952
ISSN: 0368-4784
DOI: 10.1252/kakoronbunshu1937.16.372