نتایج جستجو برای: drying time
تعداد نتایج: 1911325 فیلتر نتایج به سال:
The Drying process is one of the most important factors which are effective on the milling quality of rice and its economic value. In order to investigate the effect of dryer parameters on milling quality of rice and their relationships, one of the usual rice varieties (Binam) of Gilan province with an average milling quality and the initial moisture content of 20.5% was selected. Drying proces...
The Drying process is one of the most important factors which are effective on the milling quality of rice and its economic value. In order to investigate the effect of dryer parameters on milling quality of rice and their relationships, one of the usual rice varieties (Binam) of Gilan province with an average milling quality and the initial moisture content of 20.5% was selected. Drying proces...
bananas of long cavendish variety constituted the experimental samples in this research work. following the slicing of bananas, the samples were treated with three pretreatments of: 1% sodium bisulphate (t1), a combination of blanching and 1% sodium bisulphate treatment (t2), combined blanching and treatment with 1% ascorbic plus citric acid (1:1) mixture (t3) as well as an untreated sample, co...
the present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. response surface methodology and central composite was used as experimental design. multiple line...
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...
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...
vacuum drying of salicornia herbacea l. was performed at different drying temperatures (50, 60, 70, and 80c) to evaluate the drying characteristics and the effect of drying temperatures on the quality of salicornia. as the drying temperature increased, the drying time decreased significantly (p< 0.05). the drying rate decreased with decrease in moisture content and increase in drying time. on ...
the canola drying process was investigated using three laboratory scale dryers connected to a computer which continuously recorded the drying processes of each unit. a completely randomized design (crd) with three replications was used for the statistical analysis. the effect of temperature (40°, 50°, 60°c) and air velocity (1, 2 m/s) on the drying kinetics of a monolayer were studied. the effe...
in this study, parsley was dried using three drying methods: hot air (50, 60 and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of hot air – microwave (60ºc and 360w). selection of the optimum levels for drying in combination method took place with quality tests of dried samples. the drying data of parsley with hot air and microwave methods was fitted with eight models: ...
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. several experiments were conducted to obtain data for sample moisture content versus drying time. the results sh...
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