نتایج جستجو برای: air drying

تعداد نتایج: 226829  

2017
Camille George Quinn Mogil Michaela Andrews George Ewing

A chart relating temperature and velocity to the drying time of single layered shredded breadfruit, Artocarpus altilis, is presented. Breadfruit, which can be dried and ground into gluten-free flour, was placed on screens in a controlled drying chamber. A design of experiment based on the independent variables of temperature (21, 40, 55°C), absolute humidity (0.01, 0.01125, 0.0125 kg/kg dry air...

2013
S. R Karale

The unpredictable rise and frequent scarcity of fossil fuel accelerated the continuous search for an alternative power source. Solar is one of the renewable and sustainable sources of power that attracted a large community of researchers from all over the world. This is largely due to its abundant in both direct and indirect form. As such the development of efficient and inexpensive equipment f...

2012
Juliana Gamboa-Santos Ana C. Soria Tiziana Fornari Mar Villamiel Antonia Montilla

The effect of drying temperature (40–65 °C) and air rate (2–6 m s ) on the formation of Maillard reaction indicators and vitamins content of carrots dehydrated by convection has been investigated. The range of assayed processing conditions, based on a previous central composite face design (CCD), led to moderate changes in the studied parameters, even under the most severe conditions. In additi...

2016
Jhumur Banerjee Antonio F. Patti Douglas MacFarlane R. Vijayaraghavan Ramkrishna Singh Amit Arora

In this study, effect of drying method and time temperature regime of extraction on quality of mango kernel lipid was evaluated. Hot air drying required drying of seeds for long intervals and exposure to higher temperature, where as microwave drying was found to be quick due to heating induced at the molecular level. The drying time under optimized conditions for microwave was reduced by 34 fol...

2010
S. I. ANWAR

In jaggery making furnaces, sugarcane bagasse is used as fuel. Moisture content of bagasse affects its calorific value. So burning of bagasse at suitable level of moisture is essential from the viewpoint of furnace performance. Moisture content can also be used for indirect calculation of fibre content in sugarcane. Normally gravimetric method is used for moisture content determination, which i...

2009
Ido Seginer Markus Bux

Modelling solar drying rate of waste-water sludge Ido Seginer* and Markus Bux 1 Civil and Environmental Engineering, Technion, Haifa, Israel 2 Agricultural Engineering, University of Hohenheim, Germany *Corresponding author. Fax: 972 4 829 5696; E-mail: [email protected] Efficient solar drying requires that the drying rate is quantitatively known as a function of the environment and th...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
e. nasrnia m. sadeghi a.a. masoumi

in multi-stage drying of various rough rice varieties, determination of the optimum drying and tempering conditions is important to accelerate the operation and reduce energy consumption, as well as produce a high quality product. in this research, two rice varieties namely, shafagh (long-grain) and sazandegi (medium-grain) were dried under high (air temperature and relative humidity of 60°c an...

2014

The loss of water from hardened concrete (stored in unsaturated air) causes drying shrinkage. Shrinkage of hardened concrete is influenced by various factors in a similar manner to creep under drying conditions. High cementitious materials content, particularly fine particles will reduce bleeding, but increase long term drying shrinkage. (The time of sawing the joints for induced cracking is no...

رضوی, سید جلیل, صادقی, مرتضی, فرقانی, احسان, مهریار, اسماعیل,

Drying of fruits and vegetables is one of the oldest methods for preserving foods. Drying not only affects the moisture content of the product, but also changes other physical, chemical and biological properties of the product including enzymatic activity, microbial spoilage, viscosity, hardness, taste and aroma. In order to study the occurring changes in dried product, qualitative characterist...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
l. momenzadeh a. zomorodian d. mowla

in this search drying characteristics of green pea (pisum satium) with an initial moisture content of 76% (db) was studied in a fluidized bed dryer assisted by microwave heating. four drying air temperatures (30, 40, 50 and 60ºc) and five microwave powers (180, 360, 540, 720 and 900w) were adopted. at each drying operating conditions the volume of green pea was calculated by measuring the three...

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