Kinetics of the Vacuum Drying of Cheeses
نویسندگان
چکیده
منابع مشابه
Vacuum Drying Characteristics of Some Vegetables
In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...
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Background and Objectives: Desiccation is a necessary procedure to eliminate moisture from foodstuffs in industries, especially pharmaceutical, food and tobacco industries. In the present study, a mathematical modeling was assessed for vacuum drying of the licorice roots. Materials and Methods: Fresh licorice roots were dried at 50 mbar. Temperatures included 22to 150°C and diameters of roots ...
متن کاملStudy 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 کاملanalysis of reading comprehension needs of the students of paramedical studies: the case of the students of health information management (him)
چکیده ندارد.
15 صفحه اولthe effect of taftan pozzolan on the compressive strength of concrete in the environmental conditions of oman sea (chabahar port)
cement is an essential ingredient in the concrete buildings. for production of cement considerable amount of fossil fuel and electrical energy is consumed. on the other hand for generating one tone of portland cement, nearly one ton of carbon dioxide is released. it shows that 7 percent of the total released carbon dioxide in the world relates to the cement industry. considering ecological issu...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2014
ISSN: 2308-4057
DOI: 10.12737/5471