نتایج جستجو برای: microwave drying

تعداد نتایج: 74081  

1996
W. S HOLMES S. G. RILEY A. D. GREEN

A microwave technique for the measurement of average moisture content of stacked timber during kiln drying has been developed. This technique based upon a linear array of slots in a waveguide has been modelled and experimentally verified. The experimental trials using standard kiln drying schedules have shown the technique to be accurate to within 1%.

Journal: :journal of agricultural science and technology 2012
m. esmaeili adabi a. m. nikbakht a. motevali s. r. mousavi seyedi

common drying systems, including hot air convection, infrared, vacuum and ir-convective were employed to investigate and analyze the drying process of mulberry fruits. to evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. results revealed that the microwave pre...

2012
M. Fazaeli M. Tahmasebi

This review is a survey on the latest and more recent applications of microscopy to study the morphological changes that food components or microorganisms undergo during processing. Apart from a brief discussion on the fundamentals of microscopic techniques, examples have been set out on the physical effects of different processes such as drying (hot air drying, spray drying, microwave, osmotic...

Journal: :Drying Technology 2005

Journal: :International Journal of Research in Engineering and Technology 2013

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...

Journal: :Food technology and biotechnology 2015
Nihar R Sahoo Lalit M Bal Uma S Pal Dipika Sahoo

Experiments were conducted on dry untreated onion shreds (2 mm thickness) or treated with salt (5% solution) and potassium metabisulphite (0.5% solution) in convective drier at 50 °C ((46±4) % relative humidity (RH)), 55 °C ((35±4) % RH), 60 °C ((28±4) % RH) and 65 °C ((20±4) % RH), heat pump-assisted convective drier at 35 °C ((32±2) % RH), 40 °C ((26±2) % RH), 45 °C ((19±2) % RH) and 50 °C ((...

Journal: :Drying Technology 2022

Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to the surface during drying of water-rich foods such as fish. However, due uneven power distribution, continuous application MW energy causes excessive localized heating, resulting in deterioration food quality. Incorporation other techniques convective, vacuum, osmotic, and freeze-drying with has b...

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