نتایج جستجو برای: drying methods

تعداد نتایج: 1894403  

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Journal: :مهندسی بیوسیستم ایران 0
سیما چراغی دهدزی ناصر همدمی

date palm (phoenix dactylifera l.) with its delicious and nutritious bearing fruit (dates) is an important agricultural core in iran. to extend the shelf life of date palm fruit, some such methods of preservation as drying are suggested and drying influences physicochemical and quality characteristics of products, thus modeling of drying kinetics is one of the tools for process control. in this...

2013
Alex M. Garvin Ralf Holzinger Florian Berner Walter Krebs Bernhard Hostettler Elges Lardi Christian Hertli Roy Quartermaine Christoph Stamm

Biological samples are vulnerable to degradation from the time they are collected until they are analysed at the laboratory. Biological contaminants, such as bacteria, fungi, and enzymes, as well as environmental factors, such as sunlight, heat, and humidity, can increase the rate of DNA degradation. Currently, DNA samples are normally dried or frozen to limit their degradation prior to their a...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه اصفهان 1389

implicit and unobserved errors and vulnerabilities issues usually arise in cryptographic protocols and especially in authentication protocols. this may enable an attacker to make serious damages to the desired system, such as having the access to or changing secret documents, interfering in bank transactions, having access to users’ accounts, or may be having the control all over the syste...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
atefeh farahmand fatemeh mousavi masoud taghizadeh amin ziaforoughi

introduction: one of the most important aspects of food preservation is controlling the moisture of material such as fruits.dryingis considered as important method to controlbacteriasafely using reduction of moisture. the hot air drying method has been widely adopted in manufacturing of conventional dried food.nowadays, infrared radiation (ir) has significant advantages over conventional drying...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2012
vida maghsoodi akhtar kazemi ebrahim akhondi

the substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. the drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). four different dehydration methods were evaluated: iranian traditional method (room temperature); dehydrat...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2015
Behnam Alaei Reza Amiri Chayjan

BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...

2011
Yucheng Peng Douglas J. Gardner Yousoo Han

Increasing research activity on cellulose nanofibril-based materials provides great opportunities for novel, scalable manufacturing approaches. Cellulose nanofibrils (CNFs) are typically processed as aqueous suspensions because of their hydrophilic nature. One of the major manufacturing challenges is to obtain dry CNFs while maintaining their nano-scale dimensions. Four methods were examined to...

Journal: :Langmuir : the ACS journal of surfaces and colloids 2013
Jeong Yong Lee Ji Won Hwang Hyun Wook Jung Sung Hyun Kim Seong Jae Lee Kisun Yoon David A Weitz

The fast dynamics generated by the Brownian motion of particles in colloidal drops, and the related relaxation during drying, which play key roles in suspension systems, were investigated incorporating multispeckle diffusing wave spectroscopy (MSDWS). MSDWS equipment was implemented to analyze the relaxation properties of suspensions under a nonergodic and nonstationary drying process, which ca...

2014
Mohammed Abdalbasit A Gasmalla Ruijin Yang Issoufou Amadou Xiao Hua

Purpose: To determine the effect of three methods of drying, viz, sun, oven and microwave, on Stevia rebaudiana Bertoni leaf’s nutritional composition. Methods: Fresh Stevia rebaudian bertoni leaves were dried separately by sun, oven and microwave. The chemical composition was determined by Association of Official Agricultural Chemists (AOAC) method. Tannin content was measured by titrimetric m...

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