This study aimed to fit mathematical models whey foam drying processes in different air temperature conditions, determine the effective diffusion coefficient and obtain activation energy. For formation, 5.0% Emustab® was added serum mass subjected stirring a domestic shaker for 15 min. After, it spread onto trays form thin layer of about 1 cm which conditions were: 40, 45, 50, 55 60 °C, 5.6 m s...

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki radish taproot), and Maseura lentils) are mostly sun dried, thus often deteriorate during the uncontrolled drying process. Herein, cabinet was done at 50, 55, 60°C after fermentation, moisture loss systematically recorded. The data were converted to ratio fitted five semi-theoretical mathematical models: Modified Henderson Pab...

The drying is one of the stages processing Brazil nuts, being an important stage due to high moisture content and water activity product. This study aimed adjust mathematical models kinetics data calculating effective diffusion coefficient obtaining activation energy for process. nuts were collected in amazon region, then product was homogenized processing. subjected a forced ventilation oven a...

The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched in a convective hot air oven. (diameter 4 cm; thickness 0.8 cm) dried at temperatures 50, 60 and 70 °C, respectively constant velocity 0.13 m/s. data obtained fitted into six existing models: Page, Newton, Midilli, Henderson Pabis, Logarithmic Diffusion model. Non-linear r...

Las técnicas de secado Ventana Refractancia (VR) y Fritura con Aire Caliente (AF), permiten obtener snacks frutas alta calidad nutricional fisicoquímica. El propósito este trabajo fue evaluar las WR-AF para “snacks” piña deshidratada. Se emplearon trozos la variedad MD2 geometría triangular (40 mm lado 4 espesor). En el por WR se tres temperaturas (70, 80 90 °C). Para cada temperatura modeló ci...

ABSTRACT This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions adjust non-linear regression models, calculate effective diffusion coefficients activation energies. Saffron were randomly collected in natura with a hoe from the soil Rio Verde, Goiás, Brazil. They subsequently sized, sanitized, sliced into 2.63 ...

Muscari commutatum türünün varlığı Sicilya (İtalya), Midilli ve Samos adalarından (Ege Denizi) bilinmekteyken, Antalya (Türkiye) ili sınırlarından iki farklı lokaliteden toplanmıştır. Bu çalışmada, Türkiye için yeni kayıt olarak belirlenen türün betimi yayılışının yanı sıra, SEM aracılığıyla çekilmiş tohum yüzeyi karyotip analizine de yer verilmiştir. Morfolojik bulgulara göre, taksonomik açıda...

The banana is one of the most consumed fruits in world, but it has little shelf life due to its high water activity. Drying able increase and pre-treatments can optimize process. objective was study solar drying kinetics evaluate effect on physico-chemical quality 'Prata' bananas. carried out a dryer consisted immersing samples solutions water, citric acid (1%) lemon juice (10%). Water loss, ki...

An Infrared dryer was used to examine the drying of tomato slices. In this investigation, influence infrared radiation (IR) on rate drying, physical quality, energy combustion estimated at three different levels intensity 0.15, 0.20, and 0.35 W/cm² under air flows 0.5, 1, 1.5 m/s. Tomato slices were dried with an initial moisture content 19.7 0.17 g water/g dry solids by drying. The rates are f...

In this study, experimental investigation and mathematical modeling of microwave drying behavior some vegetables fruits such as apricot, kiwi mint leaves are performed. regard, a oven is used for experiments 23 thin layer curve equation in the literature evaluated those products. For purpose, mass loss time measured depending on six different powers (100W, 300W, 450W, 600W, 700W, 800W) dimensio...