نتایج جستجو برای: at three drying air velocity of 1
تعداد نتایج: 21724433 فیلتر نتایج به سال:
introduction acetic acid bacteria are large group of obligate aerobic gram negative bacteria with the ability to oxidize ethanol to acetic acid (1). they are widely distributed in natural habitats and classified in family acetobacteraceae. members of this family are useful in industrial production of vinegar(2). acetic acid bacteria (aab) can use substrates as glucose, ethanol, lactate or glyc...
Considering problems associated with nonrenewable fuels such as pollution and high cost, efforts are being made to develop use of renewable energy sources like solar energy. Solar collectors could often be employed as important devices for thermal applications. Unglazed Transpired Collector (UTC) is a modern preheating and heating equipment used for ventilating air or drying crops. Heat transfe...
Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying k...
Use of a Modified Drying Medium to Prevent Discolouration of Radiata Pine Sapwood during Kiln Drying
Wood darkening and kiln brown stain (KBS) in kiln drying has caused significant economic loss to the wood processing industry which. Although extensive studies have been performed, feasible drying techniques have not yet been developed to economically produce bright, pale colour wood from commercial drying. The current work research has been conducted to dry radiata pine sapwood in hot air and ...
Convective hot air drying of potato slabs and the effects of drying air temperature and slab thickness have been investigated using a batch tray dryer. The temperature of drying chamber varied in four levels (50, 60, 70 and 80°C) and the slab thickness changed in three levels (0.5, 1 and 1.5 m). For the prediction of effective moisture diffusivity (D ), the conventional Fick’s diffusion model w...
In this study, response surface methodology was used for optimization of intermittent microwave-convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40-80°C), air velocity (1-2 m/sec), pulse ratio) PR ((2-6), and microwave power (200-600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC), color ...
In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe...
The effect of warm air-drying on the dentin bond strengths of the single-step self-etch adhesives was determined. The adhesives were applied to bovine dentin followed by drying in a stream of warm air for 5, 10, and 15 s at 37°C. Resin composites were condensed into a mold and polymerized. Specimens were stored in distilled water at 37°C for 24 h, then shear tested. The surface free-energies we...
this thesis attempts to study the representations of the third-world intellectuals in three fictional works by the british-educated trinidadian nobel-winner v. s. naipaul: the mimic men, a bend in the river, and magic seeds. the first one recounts the story of ralph singh’s sense of alienation, his experiences as a colonial politician, and his struggle to give order to his disorderly world thro...
Sun drying is a well-known food preservation technique that reduces the moisture contents of agricultural products. Shrinkage, rehydration ability and color of food materials during air drying adversely affect the quality of the dried products. Since all fresh tomatoes can not be consumed at the time of harvest, preservation provides a larger market, allowing consumers to buy the preserved toma...
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