Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method
نویسندگان
چکیده
منابع مشابه
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel
Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution ...
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In this study, response surface methodology was used for optimization of intermittent microwave-convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40-80°C), air velocity (1-2 m/sec), pulse ratio) PR ((2-6), and microwave power (200-600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC), color ...
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This paper deals with thermal drying of wastewater sludges, whose management will become crucial in the forthcoming years. Sludges collected after mechanical dewatering in 5 different WWTPs are submitted to the same convective drying treatment in order to try finding some relations between the drying behaviours, the type of effluent and wastewater treatments. Results show dearly sludge drying r...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2018
ISSN: 2308-4057,2310-9599
DOI: 10.21603/2308-4057-2018-2-370-378