modelling the drying characteristics of the traditional

Water

2016-9-9Modelling the water absorption characteristics of different maize (Zea Mays L ) types during soaking Chemical and Process Engineering Research volume 25 p 53 [3] Ajala A S Ajala F A and TundeiJAkintunde T Y (2012) Study on Drying Kinetics of Fermented Corn Grains

Effects of Blanching and Natural Convection Solar

2017-1-1However traditional open-sun drying of fruits and vegetables can be time-consuming and less hygienic Although modern mechanized drying of food commodities is faster than open-sun drying and uses much less land space the equipment cost as well as the continued recurring cost of fuel or energy to operate these systems is very high

TOWARDS REPRODUCIBILITY OF TRADITIONAL

2020-4-17undergoes slow drying and ripening processes in traditional smoking/drying rooms [6-8] Traditional practices in the small scale facilities lead to great variability in products' properties (hetero-geneous quality) as there is no strict uniformity in the product

MODELLING OF ROUGH RICE SOLAR DRYING UNDER

Table 1: Mathematical models given by various authors for the drying curves All equations were used in many studiesconcerningthin-layer drying modelling But very few of these studies concern drying of rough rice under natural convection with air at variable temperatures and humidity (Jeon andal 1989)

Modelling of thin

traditional open-air sun-drying with efficient drying system This is because the drying rate of open-air or sun drying is relatively slow it exposes the product to contamination and is difficult to control thus resulting in a product of low quality Thus traditional drying techniques should be replaced with

Pasta production drying and packaging

Low temperature drying: it is a more traditional procedure which involves prolonged exsiccation times (ca 10-15 hours or more) at relatively low temperatures (60-70C) For this reason drying of high volumes of product requires big allowance of space and time and

Processes

A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing However both evaporation and condensation behaviors occurred in sequence during FBD drying of WG The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for

CHARACTERISTICS AND MATHEMATICAL MODELING

ABSTRACT The aim of this research was to model the drying kinetics of quinoa and to evaluate the temperature influence on the kinetic parameters of the models used Prior to drying process quinoa grains were washed at 60C and the removal of saponins was studied Hot air drying temperatures were 40 50 60 70 and 80C Initial saponin content was 6 34% reaching a final saponin content of 0 25

Effects of Blanching and Natural Convection Solar

2017-1-1However traditional open-sun drying of fruits and vegetables can be time-consuming and less hygienic Although modern mechanized drying of food commodities is faster than open-sun drying and uses much less land space the equipment cost as well as the continued recurring cost of fuel or energy to operate these systems is very high

CN101786074A

The invention relates to a surface coating drying technology and a special device for a wind power tower belonging to the technical field of wind power device manufacture The technical scheme is that: the wind power tower is transported into a profile modelling drying room by a movable roller bracket the inner wall of the drying room is in a profile modelling structure and the shape of the

THE EFFECTS OF SHRINKAGE ON DRYING

Drying took place entirely in the falling rate period Slices dried at 70oC showed more bend than slices dried at 50 and 60oC Effective diffusivity values by considering the shrinkage were estimated in the range of 4 74-6 1910-9 2m /s for studied drying temperatures Keywords: drying shrinkage moisture diffusivity image analysis zedoary

Pamukkale Univ Muh Bilim Derg XX(X) XX

2019-11-25the drying characteristics of triangular mantı was the Newton model at 60 and 70C while the Page and Modified Page models were the best at 80C Moreover Page/Modified Page Newton and Page/Modified Page models were the best-fit models for traditional Kayseri mantı at 60C 70C and 80C respectively Faster drying rates were obtained

Foods

The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD) low temperature vacuum drying (LVD) and freeze drying (FD) methods were studied The dried fish by LVD had the lowest moisture content and highest protein The volatile basic nitrogen values of dried fish by HAD LVD and FD were 66 27 34 38 and 33 03 mg/100 g sample respectively

THIN‐LAYER DRYING CHARACTERISTICS OF TIGER

ABSTRACT The thin‐layer drying behavior of tiger nut seeds dried using hot air solar drier and open sun drying was investigated The drying took place in the falling rate period Six thin‐layer drying equations were used to fit the drying data For oven drying the parabolic model had the highest correlation coefficients R/isup2/sup of 0 972 to 0 990 and the lowest Chi‐square

Water

2016-9-9Modelling the water absorption characteristics of different maize (Zea Mays L ) types during soaking Chemical and Process Engineering Research volume 25 p 53 [3] Ajala A S Ajala F A and TundeiJAkintunde T Y (2012) Study on Drying Kinetics of Fermented Corn Grains

Water

2016-9-9Modelling the water absorption characteristics of different maize (Zea Mays L ) types during soaking Chemical and Process Engineering Research volume 25 p 53 [3] Ajala A S Ajala F A and TundeiJAkintunde T Y (2012) Study on Drying Kinetics of Fermented Corn Grains

Modelling for vacuum drying characteristics of

2007-3-1Drying experiments were performed in the laboratory scale vacuum dryer according to the experimental plan given in Table 1 Coconut presscake was placed in laminated aluminium trays of surface area 60 10 −4 m 2 The sample weighing between 11 35 and 22 7 g was spread to thicknesses of 2 3 and 4 mm on the tray and the tray was kept inside the drying chamber

Spray drying in the pharmaceutical industry

2014-10-28Spray drying is one of the most remarkable technologies currently to be applied to pharmaceuticals It is a continuous process that converts in a single step a liquid feed into a powder and is an ideal process when precise attributes such as particle size morphology and stability are required

DRYING CHARACTERISTICS INVESTIGATION OF BLACK

2020-7-20Drying is a traditional method that is used in the food industry The drying process is intended to remove water from foodstuff to prevent microbial spoilage and chemical alterations thus prolonging shelf-life while realizing space and weight savings Infrared drying has gained popularity as an alternative drying method for agricultural products

Full article: Modelling of thin

2017-2-15The drying kinetics characteristics of Cardaba banana slices with a thickness of 5 mm were investigated in sun and convective hot air dryer at the drying air temperature of 50 60 and 70C The convective hot air drying of the Cardaba banana slices resulted in decreased in drying time with an increase in the drying temperature

Pamukkale Univ Muh Bilim Derg XX(X) XX

2019-11-25the drying characteristics of triangular mantı was the Newton model at 60 and 70C while the Page and Modified Page models were the best at 80C Moreover Page/Modified Page Newton and Page/Modified Page models were the best-fit models for traditional Kayseri mantı at 60C 70C and 80C respectively Faster drying rates were obtained

Mathematical modelling for the drying method and

A deep-bed drying model simulating the drying of peanuts in a fixed bed is required for designing energy-efficient and automatically controlled dryers A deep-red drying model consists of a thin-layer drying model to calculate the moisture release from the material and a set of mass and energy balances

Drying characteristics of Turkish ravioli mantı

The best-fit model for the drying characteristics of triangular mantı was the Newton model at 60 and 70C while the Page and Modified Page models were the best at 80C Moreover Page/Modified Page Newton and Page/Modified Page models were the best-fit models for traditional Kayseri mantı at 60C 70C and 80C respectively