determination of drying kinetics and physicochemical

Effect of three drying methods on the

Mota CL Luciano C Dias A et al Convective drying of onion: Kinetics and nutritional evaluation Food bio process 2011 88:115-23 Sun-Waterhouse D Bronwen G Smith Charmian J et al Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin

Physicochemical Characterization and Bioactive Value

Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying Published on Jun 1 2016 in Journal of Food Quality 1 36 DOI : 10 1111/jfq 12178 Copy DOI Ktia Cristina Borges 3 Estimated H-index: 3

Drying Kinetics and Rehydration Characteristics of

The effect of pretreatment (0 5% citric acid solution) and drying air temperature (40 50 60 and 70C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom In addition rehydration ratio of pretreated samples was

MER FARUK GAMLI

Determination of harvest time of Gemlik olive cultivars by using physical and chemical properties Journal of Food Measurement and Characterization SCI-Expanded: İngilizce 2017: 8: Hakemli Uluslararası İngilizce 2016: GAMLI MER FARUK SFER ZGE EKER TLİN Convective Drying Kinetics and Phenolic Contents of Olive Leaves Journal of Food

Mathematical modeling of thin layer drying kinetics and

2019-2-22Mathematical modeling of thin layer drying kinetics and moisture diffusivity study of elephant apple Abstract In the present work drying kinetics of elephant apple (Dillenia indica) was studied at four different drying temperatures i e 50 60 70 and 80oC using a laboratory scale tray drier A 4

Effect of variety and drying temperature on

Effect of variety and drying temperature on physicochemical quality functional property and sensory acceptability of dried onion powder Journal: Food Science Nutrition Fo Manuscript ID Wiley - Manuscript type: Complete List of Authors: Original Research rR Date Submitted by the Author: FSN3-2018-03-0188 24-Mar-2018 Search Terms: iew ev

Determination of drying kinetics and physicochemical

The effect of different air-drying temperatures on drying kinetics of apricot pomace was investigated The apricot pomaces were dried at 40 50 60 and 70 A degrees C in the cabinet dryer It is observed that drying characteristics of apricot pomace were greatly influenced by air temperature

Yoghurt powder production using microwave–vacuum

3 1 Influence of microwave power chamber pressure and thickness The time required for yoghurt drying using microwave–vacuum drier at various combinations (C 0 C 1 C 2 and C 3) presented in Figure 2 As can be seen the absolute pressure level had no significant effect on drying time and no difference was observed for different pressures at the same powers while the microwave power

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2015-11-30drying air temperature and air flow rate on the drying kinetics of Citrus aurantium leaves However there is very little published work on dried torch ginger Response Surface Methodology (RSM) is a valuable tool used to determine the optimum levels of two or more treatment variables the aim is to optimize the responses RSM has been successfully

Drying kinetics of fermented grape pomace:

2016-8-1Free Online Library: Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity (texto en ingles) by Revista Brasileira de Engenharia Agricola e Ambiental Agricultural industry Engineering and manufacturing Investigacion de alimentos Analisis Uvas Aspectos fisiologicos Observaciones Procesamiento

Drying kinetics of condensation stage in super

In order to explore the mechanism of the drying process and to optimize the drying operation the comparative test was conducted with hot air drying and super-heated steam drying for lignite The results showed that the steam condensation happened obviously in the

Drying kinetics antioxidants and physicochemical

This drying kinetics are ascribed to an ultrasonic mechanism for cavitation (shear force and increasing heat) Total drying time without UT (8 5 hr) was about twice than that with UT (4 0–4 5 hr) It demonstrates that UT decreased the cost in terms of drying time for the application of hot air‐drying

Drying of sugarcane in foam mat and physicochemical

The drying kinetics was studied at three different temperatures: 50 60 and 70 C with curves fitted by non-linear regression to empirical models Page Henderson and Newton All models showed a good fit to drying with determination coefficients above 0 99 The dehydrated product had an average moisture of 3 23% and average water activity of 0 360

Solids Drying: Basics and Applications

Freeze-drying is an extreme form of vacuum drying in which the water or other solvent is frozen and drying takes place by subliming the solid phase Freeze-drying is extensively used in two situations: (1) when high rates of decomposition occur during normal drying and (2) with substances that can be dried at higher temperatures and that are

Drying kinetics of fermented grape pomace:

2016-8-1Free Online Library: Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity (texto en ingles) by Revista Brasileira de Engenharia Agricola e Ambiental Agricultural industry Engineering and manufacturing Investigacion de alimentos Analisis Uvas Aspectos fisiologicos Observaciones Procesamiento

Influence of thickness on the drying kinetics of beet

The present work aims to evaluate the influence of thickness on the drying kinetics of beet slices and to adjust mathematical models (empirical and diffusive) to experimental data The beets were cut in three different thicknesses (4 6 and 8 mm) and the drying kinetics were carried out in an air circulation oven with a speed of 1 5 ms -1 at

Influence of air drying temperature on kinetics

Influence of air drying temperature on kinetics physicochemical properties total phenolic content and ascorbic acid of pears Nadia Djendoubi Mrad a b c Nourhne Boudhrioua d Nabil Kechaou c Francis Courtois a b Catherine Bonazzi a b ∗ a

Drying kinetics of fermented grape pomace:

2016-8-1Free Online Library: Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity (texto en ingles) by Revista Brasileira de Engenharia Agricola e Ambiental Agricultural industry Engineering and manufacturing Investigacion de alimentos Analisis Uvas Aspectos fisiologicos Observaciones Procesamiento

Di

2018-6-6In the third part of this work DCP drying kinetics will be studied by varying the aerothermal conditions for the purpose to reach the characteristic drying curve and to model the DCPs' thin layer convective drying 2 MATERIALS AND METHODS 2 1 Physicochemical and thermal charact erization The determination of the different chemical species consti-

Di

2018-6-6In the third part of this work DCP drying kinetics will be studied by varying the aerothermal conditions for the purpose to reach the characteristic drying curve and to model the DCPs' thin layer convective drying 2 MATERIALS AND METHODS 2 1 Physicochemical and thermal charact erization The determination of the different chemical species consti-

Overall Quality of Fruits and Vegetables Products

Drying kinetics for combined drying consisted in CPD until different levels of moisture contents followed by VMFD M 1 M 2 and M 3 represent a high medium and low moisture contents obtained after CPD whereas t 1 t 2 and t 3 denote total drying times of combined drying consisted of CPD until M 1 M 2 and M 3 followed by VMFD

Drying Kinetics Rehydration Characteristics and

Drying Kinetics Rehydration Characteristics and Sensory Evaluation of Microwave Vacuum and Convective Hot Air Dehydrated Jackfruit Bulbs Microwave vacuum and convective hot air dehydration of jackfruit (Artocarpus Heterophyllus) bulbs were carried out to study the effects of different dehydration treatments on drying characteristics