Drying kinetics of potato pulp waste
نویسندگان
چکیده
منابع مشابه
Study on Drying Kinetics of Paddy Rice: Intermittent Drying
The intermittent drying characteristics of an Iranian popular paddy rice variety were experimentally investigated to determine the drying kinetics and obtain the effective moisture diffusivity. A lab-scale fluidized bed dryer was designed and constructed to enable obtaining the required results while controlling critical drying parameters. The effects of drying temperature and tempering per...
متن کاملEnzymatic hydrolysis of potato pulp.
BACKGROUND Potato pulp constitutes a complicated system of four types of polysaccharides: cellulose, hemicellulose, pectin and starch. Its composition makes it a potential and attractive raw material for the production of the second generation bioethanol. The aim of this research project was to assess the usefulness of commercial enzymatic preparations for the hydrolysis of potato pulp and to e...
متن کاملBiological degradation of potato pulp waste and microbial community structure in microbial fuel cells
The microbial electrochemical cell (MEC) is a promising waste treatment technology to accomplish simultaneous alternative energy production and degradation of organic matters. Potato pulp waste (PPW) from a potato processing plant contains a large amount of carbohydrates that need be degradated before discharge into the environment. Here, we describe electricity generation in singlechamber micr...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
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...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
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...
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ژورنال
عنوان ژورنال: Food Science and Technology (Campinas)
سال: 2014
ISSN: 1678-457X
DOI: 10.1590/s0101-20612014000100017