نتایج جستجو برای: drying shrinkage

تعداد نتایج: 36314  

2011
Bruno CLAIR

Wood shrinks during drying with the departure of bond water. Along the fibre direction, the magnitude of this shrinkage is mainly governed by the orientation of cellulose microfibrils (MF) in the cell wall. However, tension wood has an unexpectedly high longitudinal shrinkage considering the fact that MFs are oriented nearly parallel to the cell direction. This effect is thought to be due to th...

2017
Bruno Clair Bruno CLAIR

Wood shrinks during drying with the departure of bond water. Along the fibre direction, the magnitude of this shrinkage is mainly governed by the orientation of cellulose microfibrils (MF) in the cell wall. However, tension wood has an unexpectedly high longitudinal shrinkage considering the fact that MFs are oriented nearly parallel to the cell direction. This effect is thought to be due to th...

Journal: :journal of agricultural science and technology 2013
n. behroozi-khazaei t. tavakoli hashjin h. ghassemian m. h. khoshtaghaza a. banakar

a method based on machine vision system (mvs) is hereby employed to evaluate grape drying through an assessment of the fruit’s shrinkage and quality during the dehydration. experimental data as well as captured images are obtained at an air velocity of 1.4 m s-1 and different drying temperatures (50, 60, 70ºc). the results indicated the effect of temperature on the moisture content, shrinkage a...

ژورنال: علوم آب و خاک 2009
اکبری, علی, دخانی, شهرام, شاهدی, محمد, صادقی, مرتضی, همدمی, ناصر,

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...

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...

2005

A constitutive model is derived from theory of elasticity for predicting ultimate drying shrinkage of concrete. The model was extended by incorporating the semiempirical composite model proposed by Hirsch and Dougill for predicting Young's modulus of concrete. Their composite model is the geometric mean of Paul's upper and lower limit boundaries of a twophase composite. According to the shrinka...

2005

A constitutive model is derived from theory of elasticity for predicting ultimate drying shrinkage of concrete. The model was extended by incorporating the semiempirical composite model proposed by Hirsch and Dougill for predicting Young's modulus of concrete. Their composite model is the geometric mean of Paul's upper and lower limit boundaries of a twophase composite. According to the shrinka...

Journal: :international journal of advanced biological and biomedical research 2014
negar hafezi mohammad javad sheikhdavoodi seyed majid sajadiye

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...

اکبری, علی, دخانی, شهرام, شاهدی, محمد, صادقی, مرتضی, همدمی, ناصر,

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...

Ali Hasanpour Asad modarres motlagh Negar Afaghi, Seied Sadegh Seiedlou

The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...

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