simulation of rough rice drying is one of the proper methods for predicting moisture distribution in the product, and throughout the process of drying. the drying process must be well understood and controlled so that design guidelines which reduce or minimize drying damage to rough rice can be established and improved. therefore, an accurate understanding and description of the drying mechanis...

2 Variation of colour and selected physical and mechanical properties related to artificial drying of sawn silver birch (Betula pendula Roth) timber from plantations Veikko Möttönen Dissertationes Forestales 13 3 Möttönen, V. 2005. Variation of colour and selected physical and mechanical properties related to artificial drying of sawn silver birch (Betula pendula Roth) timber from plantations. ...

A new advanced microwave drying technology has been developed using a continuous dryer combined with an air cooler. Principle of the new technology consist in using microwave absorption filters made from special porous ceramics which act as both absorbent and transparent material for microwaves. Ceramic slabs reduce intensity of microwave radiation to such a extent which prevents overheating or...

The conventional methods of drying Chinese wolfberry fruits cause loss of active ingredients and the drying time is very long. In order to explore and investigate the new method of drying Chinese wolfberry fruits, electrohydrodynamic (EHD) drying system was used to drying for Chinese wolfberry fruits with a multiple needle-to-plate electrode on five levels alternating voltage at 0, 20, 24, 28 a...

The drying or dehydration is the controlled heating of food products to evaporate quantified amount of moisture that is originally present in it. Drying of food products is essential to enhance the shelf life of the product without quality losses over an extended period of time. It is an energy intensive process. The fluidized bed dryer with heat pump is one of the efficient method to reduce th...

A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...