نتایج جستجو برای: drying durations of 20

تعداد نتایج: 21236358  

Journal: Journal of Herbal Drugs 2016
Abdollah Ghasemi Pirbalouti, Fatemeh Malekpoor Forugh Mahdiyan

Background & Aim: Salvia hydrangea is one of the medicinal plants belonging to Lamiaceae family. Medicinal plants can be marketed as fresh or dried products; however aromatic plants are often dried before extraction to reduce moisture content. The aim of this study was to evaluate the impact of different drying methods on qualitative and quantitative changes in essenti...

Journal: Journal of Herbal Drugs 2016
Abdollah Ghasemi Pirbalouti, Fatemeh Malekpoor Forugh Mahdiyan

Background & Aim: Salvia hydrangea is one of the medicinal plants belonging to Lamiaceae family. Medicinal plants can be marketed as fresh or dried products; however aromatic plants are often dried before extraction to reduce moisture content. The aim of this study was to evaluate the impact of different drying methods on qualitative and quantitative changes in essenti...

In this study, whole lemons were dried using a laboratory convective hot air dryer and the effects of drying temperature on dehydration behaviour and mass transfer characteristics of the lemons were investigated. The drying experiments were conducted using air temperatures of 50, 60 and 75 °C and air velocity of 1 m/s. It was observed that the drying temperature affected the drying time and...

Journal: :Brazilian dental journal 2013
Regina Cláudia Ramos Colares Jiovanne Rabelo Neri André Mattos Brito de Souza Karina Matthes de Freitas Pontes Juliano Sartori Mendonça Sérgio Lima Santiago

The aim of this study was to evaluate the influence of ceramic surface treatments and silane drying temperature on the microtensile bond strength (µTBS) of a resin composite to a lithium disilicate ceramic. Twenty blocks (7x7x5 mm) of lithium disilicate-based hot-pressed ceramic were fabricated and randomly divided into 4 groups: G1: acid etching with 9.5% hydrofluoric acid for 20 s and drying ...

Journal: :Journal of Cognitive Neuroscience 2020

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
elaheh eshraghi mahdi kashaninejad yahya maghsoudlou shahram beiraghi toosi mehran alami

the aim of this research was to use osmosis-ultrasound compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (hayvard variety). the samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 bx in ultrasound bath osmosis solutions. the results of drying time showed that by decreasing ...

2015
Martin M Reich Frank Steigerwald Anna D Sawalhe Rene Reese Kabilar Gunalan Silvia Johannes Robert Nickl Cordula Matthies Cameron C McIntyre Jens Volkmann

We explored the impact of pulse durations <60 μsec on the therapeutic window of subthalamic neurostimulation in Parkinson's disease. Current thresholds for full rigidity control and first muscle contractions were evaluated at pulse durations between 20 and 120 μsec during a monopolar review session in four patients. The average therapeutic window was 2.16 mA at 60 μsec, which proportionally inc...

Journal: :journal of agricultural science and technology 2014
h. darvishi m. h. khoshtaghaza s. minaee

the present study investigated the influence of air temperature and velocity on the drying kinetics and specific energy consumption during fluidized bed drying of soybean at 80, 100, 120 and 140ºc and airflow rates of 1.8, 3.1 and 4.5 m s-1. six mathematical models for describing the fluidized bed drying behavior were investigated. the value of the drying rate coefficient (k) increased with inc...

Journal: :فرآوری و نگهداری مواد غذایی 0
مجتبی نوری دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان مهدی کاشانی نژاد دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان امیر دارایی گرمه خانی مربی گروه صنایع غذایی دانشگاه آزاداسلامی واحد آزادشهر مرضیه بلندی استادیار گروه صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان

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: ...

Intermittent drying is a satisfactory technique for drying of heat sensitive grains especially rough rice. This method consists of two separate stages applied intermittently: drying and tempering. In this work, intermittent drying of rough rice is investigated both theoretically and experimentally. In order to characterize this process; a multi-scale model consisting of macroscopic and microsco...

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