Thin Layer Drying Kinetics of Solar-Dried Amaranthus hybridus and Xanthosoma sagittifolium Leaves
نویسندگان
چکیده
منابع مشابه
a determination of thin layer drying kinetics of button mushroom when dried through an infrared applied drying method
one of the new techniques applied in the drying process of food stuffs that can increase the drying rate, enhanced the product quality, and while decresing the costs of processing is an application of infrared radiational energy. in this study the thin layer drying process of button mushroom was modeled through an infrared applied drying method. drying experiments with sliced samples of button ...
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The deoiled rice bran, industrial waste (paddy husk, potato peels and banana peels) and plasticizers were added to develop pellets after extrusion for their further use in preparing molds (pots) for horticultural use. Pellets were prepared by extrusion technology using glycerol and cashew nut shell liquid as plasticizers and were dried in a chamber with constant air circulation (1.5 m/sec). Dry...
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The effect of temperature (35, 50, and 60°C) on the rehydration behavior of microwave-dried amaranth (Amaranthus dubius) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. The higher the rehydration temperature, the higher the equilibrium moisture content of the leaves, although the effect was not statistically significant. The increase in rehydration r...
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The vitamin compositions of fresh leaves of Cucurbital moschata and Amaranthus hybridus L. were determined through spectrophotometric and titrimetric methods. The investigation revealed that the fresh leaves of Cucurrbital moshcata contained higher amounts (mg/100g) of ascorbic acid (33.49±1.22), thiamine (17.38±2.06) and riboflavin (3.41±0.18) while Amaranthus hybridus contained higher amount ...
متن کاملinvestigation of kinetics and energy consumption of thin layer drying of corn
in this study thin layer drying of corn in a convective dryer was investigated at air temperatures of 50, 60 and 70ºc and air flow rates of 1, 1.4 and 1.8 kg min-1. experiments were performed in completely randomized design (crd). the effect of air temperature and flow rate on drying time, drying rate, effective diffusivity coefficient and activation energy were studied. results showed that the...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2012
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000174