نتایج جستجو برای: drying behavior

تعداد نتایج: 642086  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
farideh tabatabaie yazdi mohebbat mohebbi seyed ali mortazavi arash ghaitaranpour behrouz alizadeh behbahani

the effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْc) on drying behavior of tarkhineh during hot-air drying has been investigated. tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). results showed that cooking of wheat led to higher water absorption of tarkhineh dough, while increased drying rat...

2009
Manunya Phanphanich Sudhagar Mani

The thin layer drying of pine forest residues consisting of bark, needles, leaves, and chips was experimentally conducted at air temperatures of 40, 50, 60, 70, and 80C. Physical and chemical properties of fractionated forest residues were determined to evaluate its fuel properties. The experimental data obtained from thin layer drying study were fitted with Lewis, Page, and Henderson and Pabis...

اکبری, علی, دخانی, شهرام, شاهدی, محمد, صادقی, مرتضی, همدمی, ناصر,

Sun drying is a well-known food preservation technique that reduces the moisture contents of agricultural products. Shrinkage, rehydration ability and color of food materials during air drying adversely affect the quality of the dried products. Since all fresh tomatoes can not be consumed at the time of harvest, preservation provides a larger market, allowing consumers to buy the preserved toma...

2013

This paper describes an experimental investigation of the drying behavior and conditions of rosehip in a convective cyclone-type dryer. Drying experiments were conducted at air inlet temperatures of 50, 60 and 70 o C and air velocities of 0.5, 1 and 1.5 ms. The parametric values obtained from the experiments were fitted to the Newton mathematical models. Consequently, the drying model developed...

ژورنال: علوم آب و خاک 2009
اکبری, علی, دخانی, شهرام, شاهدی, محمد, صادقی, مرتضی, همدمی, ناصر,

Sun drying is a well-known food preservation technique that reduces the moisture contents of agricultural products. Shrinkage, rehydration ability and color of food materials during air drying adversely affect the quality of the dried products. Since all fresh tomatoes can not be consumed at the time of harvest, preservation provides a larger market, allowing consumers to buy the preserved toma...

The drying kinetics of hawthorn in a pilot-scale experimental fluidized bed dryer with and without vibration was investigated. The effect of operating parameters, such as vibration intensity, drying air flow rate, and temperature, on the drying rate and shrinkage of hawthorn was studied. The hawthorn fruit was dried at various drying air temperatures ranging from 40-70oC and drying air volume f...

D. ZARE M. JAVIDI M. NIAKOUSARI M. RANJBARAN

A fully instrumented air conditioning laboratory unit capable of controlling drying air temperature and humidity integrated with an instantaneous weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (Brassica napus L.). To this aim, freshly harvested canola samples with moisture content of about 12±0.5% (d...

Journal: :iran agricultural research 2012
d. zare m. ranjbaran m. niakousari m. javidi

a fully instrumented air conditioning laboratory unit capable of controlling drying air temperature and humidity integrated with an instantaneous weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (brassica napus l.). to this aim, freshly harvested canola samples with moisture content of about 12±0.5% (d...

Journal: :international journal of advanced design and manufacturing technology 0
vajiha mozafary pedram payvandy academic staff at yazd university mohammad mahdi jalili

in this study, the longitudinal shrinkage behavior of knitted fabrics during drying has been studied. in this context, a model is presented to predict the longitudinal shrinkage of plain knitted fabric during drying process. in order to model the shrinkage behavior, a 1dof model consists of a mass, a linear spring and a linear damper have been used. in presented model the time-varying mass is c...

Journal: :journal of agricultural science and technology 2012
r. amiri chayjan

drying properties of high moisture potato slices with initial moisture content of about 4.06 (db) under thin layer fixed, semi fluidized and fluidized bed conditions were studied. drying air temperatures of 40, 50, 60 and 70°c were applied in experiments using a laboratory fluidized bed convective dryer. in order to predict the drying behavior of potato slices, seven thin layer drying models we...

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