drying kinetics and quality characteristics of saffron

بهینهیابی فرآیند خشک کردن لایه نازک گلبرگ

صفحه اصلی بایگانی‌ها 1397، سال چهاردهم، شماره پنجم مقاله پژوهشی فارسی بهینهیابی فرآیند خشک کردن لایه نازک گلبرگ زعفران به‌منظور حفظ ترکیبات زیست‌فعال با استفاده از روش سطح پاسخ

Impacts of different drying strategies on drying characteristics

2017-2-7Impacts of different drying strategies on drying characteristics the retention of bio-active ingredient and colour changes of dried Roselle Thing Chai Tham 1 Mei Xiang Ng 1 Shu Hui Gan 1 Lee Suan Chua 2 Ramlan Aziz 2 Luqman Chuah Abdullah 3 1 4 1

Mathematical modeling of drying characteristics of

2020-7-15Abstract Drying behavior of strained yoghurt were studied at 40 45 and 50 C and air velocities of 1 0 1 5 and 2 0 m/s for constant sample thickness (3 mm) in a convective type tray-dryer Sample weight wet and dry bulb temperature and of drying chamber and ambient air were measured during drying and drying curves were obtained for each experimental data

High Quality Tunnel Microwave Drying Machine For

Wholesale Food Drying Machine - Food Drying Machine LED display hot air sterilizing oven with 70L - Aging ovens stainless steel mesh belt dryer for gold - vegetablesmachine Food And Medicine Electric Dehydration Oven Made In China Drying Kinetics and Quality Characteristics of Saffron Dried Design of a Microcontroller Mw Power Control | Freeze Drying Wholesale Dryer - Dryer Manufacturers

Linkam temperature controlled stage used in freeze

The Lyostat 2 is a fully integrated freeze-drying microscope which incorporates a Linkam THMS 600 cryo temperature stage This enables critical events such as collapse and melting to be observed in situ as well as characteristics such as skin or crust formation to be observed and identified The coupled Lyostat 2 and Lyotherm 2 units provide

Submission DergiPark

Mathematical modelling of drying characteristics of medical plants in a vacuum heat pump dryer International Journal of Ambient Energy (2018) 1-8 [23] Estrada J A ve Litchfield J B 2008 High humidity drying of corn: Effect on drying rate and product quality Drying Technology 11

Drying of carrot slices using infrared radiation

Carrot slices were dried from initial moisture content of 8 52 kg water kg −1 dry matter to 0 11 kg water kg −1 dry matter by infrared dryer Experiments were conducted using three levels of infrared power (300 400 and 500 W) and at air velocities (1 0 1 5 and 2 0 m s −1) The effects of process variables on the drying kinetics of carrot drying time specific energy consumption and

Drying Kinetics and Mathematical Modeling of

Drying Kinetics and Mathematical Modeling of Casuarina Equisetifolia Wood Chips at Various Temperatures Deepak Sridhar1 Gattumane Motappa Madhu2 * Received 05 December 2014 accepted after revision 23 February 2015 Abstract Casuarina equisetifolia wood is extensively used as fire wood and is also being used extensively in gassifiers

WO2014056047A1

A method of drying a food a system for drying a food and a dried food obtained from the method and system is disclosed In one aspect the method of drying a food comprises: drying the food at a temperature between about 350C and about 550C to produce a partially dried food wherein the partially dried food has a moisture content between about 20% and about 40% and drying the partially

بهینهیابی فرآیند خشک کردن لایه نازک گلبرگ

صفحه اصلی بایگانی‌ها 1397، سال چهاردهم، شماره پنجم مقاله پژوهشی فارسی بهینهیابی فرآیند خشک کردن لایه نازک گلبرگ زعفران به‌منظور حفظ ترکیبات زیست‌فعال با استفاده از روش سطح پاسخ

سید مهدی جعفری(مقالات)

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color(دانلود) Evaluation of Thin-Layer Drying Models and Artificial Neural Networks for Describing Drying Kinetics of Canola)

Mathematical Modeling of Thin

Saffron drying with a heat pump-assisted hybrid photovoltaic-thermal solar dryer Drying Technol 2012 30:560–6 Google Scholar 30 Mortezapour H Ghobadian B Khostaghaza MH Minaei S Drying kinetics and quality characteristics of saffron dried with a heat pump assisted hybrid photovoltaic-thermal solar dryer J Agric Sci Technol 2014 16:33

Drying Kinetics and Quality Characteristics of Saffron

In the present study saffron was dried using a heat pump-assisted hybrid photovoltaic-thermal solar dryer The effect of different drying air temperatures at three levels (40 50 and 60oC) and two different modes of the dryer (with and without heat pump system) were investigated on drying behaviour of saffron After collecting

Do Dr Salih KARASU

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process Baslar M Karasu S Kılıclı M Us A A Sağdı O INTERNATIONAL JOURNAL OF FOOD ENGINEERING cilt 10 ss 839-848 2014 (SCI İndekslerine Giren Dergi)

Saffron Supplement: Benefits Uses Side Effects

Saffron is POSSIBLY SAFE for most people when taken by mouth as a medicine for up to 6 weeks Some possible side effects include dry mouth anxiety dizziness drowsiness nausea change in appetite and headache Allergic reactions can occur in some people Taking large amounts of saffron by mouth is POSSIBLY UNSAFE High doses can cause poisoning including yellow appearance of the

Do Dr Salih KARASU

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process Baslar M Karasu S Kılıclı M Us A A Sağdı O INTERNATIONAL JOURNAL OF FOOD ENGINEERING cilt 10 ss 839-848 2014 (SCI İndekslerine Giren Dergi)

Sterility And Improvement Of The Saffron Crocus

2016-3-16DRYING AND STORAGE OF SAFFRON AND QUALITY DETERMINATION Following the separation of the stigmas from the flowers it is essential to dry them Incomplete drying results in total loss of the product due to decomposition and moulding Dried uncontaminated stigmas are storable and marketable but may not be of the highest quality as determined

Do Dr Salih KARASU

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process Baslar M Karasu S Kılıclı M Us A A Sağdı O INTERNATIONAL JOURNAL OF FOOD ENGINEERING cilt 10 ss 839-848 2014 (SCI İndekslerine Giren Dergi)

Drying characteristics and mathematical model of kelp

Drying characteristics and mathematical model of kelp junction heat pump: 1 School of Energy and Power Engineering Jiangsu University Zhenjiang Jiangsu 212013 China 2 Zhenjiang Jianke Engineering Quality Inspection Center Co Ltd Zhenjiang Jiangsu 212000 China

Physical and chemical characteristics and drying

This study aimed to characterize the physical and chemical composition antioxidant activity essential oil yield drying kinetics and fit to mathematical models color parameters particle size and scanning electron microscopy of fresh turmeric rhizomes (Curcuma longa L ) The physical and chemical composition of turmeric showed technological interest with standards consistent with those

Dehydration of saffron stigmas

2020-1-1It only takes 3 minutes at 600 W to dry saffron when moisture is less than 12% and 6 minutes at 400 W As a result drying saffron stigma at moderate temperatures in a microwave oven results in saffron with better quality in terms of higher color strength aroma and taste 17 9 Effects of drying on color aroma and taste

Processes

Compared to other drying techniques such as spray drying freeze-drying is an expensive process due to its relatively high investment operation and maintenance costs but the freeze-drying process produces many benefits in the results obtained in terms of viability quality and storage time in dairy bacterial cultures [15 16 17 18 19]

MATHEMATICAL MODELING OF THIN LAYER DRYING

The thin layer dryer model was used to describe the characteristics of changes in water content of salted yellowtail dried under the open sun and by using a greenhouse dryer Thirteen different thin layer dryer models were used to predict fish water content values The results of the conducted experiments validated the values From the results of modeling for open sun drying it was discovered

Impacts of hot air and vacuum drying on the quality

2014-3-1Hot air and vacuum drying were performed to investigate changes in the moisture content hardness l-ascorbic acid content antioxidant activity and surface color of kiwifruit samples over the course of the drying process at temperatures of 50 60 and 70C and a vacuum drying