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Drying kinetics and colour change of lemon slices

100%

Darvishi H., Khoshtaghaza M. H., Minaee S.

International Agrophysics

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2014

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tom 28

|

nr 1

The effect of microwave-convective heating on drying characteristics and colour change of lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 and 720Wand at 22°C, with air velocity of 1ms-1. The values of effective moisture diffusivity were found to be in the range between 1.87 10-8 and 3.95 10-8 m2 s-1, and the activation energy was estimated to be 10.91 Wg-1. The drying data were fitted with six mathematical models available in the literature. The model describing drying kinetics of lemon slices in the best way was found. The colour change of the dried lemon slices was analysed and considered as a quality index affecting the drying quality of the product. The values of lightness/darkness, yellowness/blueness and hue angle increased, while the value of redness/greenness decreased with increasing microwave power.

2

Fluidized bed drying of adhesive particles

100%

Penicka M., Hoffman P., Fort I.

Inżynieria Przetwórstwa Spożywczego

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2013

|

nr 2

3

Drying kinetics and antioxidant activity of oregano

100%

Jaloszynski K., Figiel A., Wojdylo A.

Acta Agrophysica

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2008

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tom 11

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nr 1[156]

4

Some physical properties of kola nuts - a response surface approach

100%

Akinoso R., Aremu A. K., Balogun I. S.

International Agrophysics

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2014

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tom 28

|

nr 2

This work studied the effect of drying temperature and duration on some physical and mechanical properties of two varieties of kola nuts using a response surface methodology approach. Physical properties determined were length, breadth, thickness, sphericity, aspect ratio, colour and moisture loss, while mechanical properties were force at break, yield, and peak, deformation at break and peak, energy to peak, energy to break, and yield, and Young modulus. At 5% level of significance, only mass, moisture loss, and sphericity were the physical properties affected. However, all measured mechanical properties were affected by drying temperature and duration (p<0.05).

5

Degradation of bioproducts in a cocurrent spray drying process

100%

Zbicinski I., Piatkowski M.

Acta Agrophysica

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2002

|

tom 77

6

Drying kinetics and drying shrinkage of garlic subjected to vacuum-microwave dehydration

100%

Figiel A.

Acta Agrophysica

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2006

|

tom 07

|

nr 1[132]

7

The effect of air temperature on the kinetics of drying and the quality of dried malting barley

100%

Markowski M., Konopka I., Cydzik R., Kozirok W.

Annual Review of Agricultural Engineering

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2006

|

tom 05

8

Modelling of the kinetics of onion drying in the transient phase of drying

100%

Jaros M.

Annual Review of Agricultural Engineering

|

2000

|

tom 02

9

A new approach for modeling of hot air-microwave thin layer drying of soybean

84%

Ranjbaran M., Zare D.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2012

|

tom 15

|

nr 3

10

Hot-air drying and modeling the drying kinetics of sunflower (Helianthus annus L.) petals

84%

Mirzabe A. H., Chegini G. R.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2020

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tom 23

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nr 3

11

The evaluation of drying kinetics and water activity of radish sprouts processed by different drying methods

84%

Dadan M., Wasilewska K., Nowacka M., Wiktor A., Barba F. J., Koubaa M., Roohinejad S., Matys A., Witrowa-Rajchert D.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2019

|

tom 598

12

Drying kinetics, water activity, shrinkage and texture of walnut kernels

84%

Figiel A., Kita A.

Acta Agrophysica

|

2008

|

tom 11

|

nr 1[156]

13

The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

84%

Piotrowski D., Skrzyszewska E.

Annual Review of Agricultural Engineering

|

2006

|

tom 05

14

Kinetics of convection drying of parsley root particles

84%

Gornicki K., Kaleta A.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

|

nr 2

Kinetics of drying of parsley root particles under conditions of natural convection was determined. Experiments were carried out using different parsley root particles, particle sizes and drying air temperatures. An analysis of received results of investigations allowed to formulate the following conclusions. Drying rate of parsley root particles increases with increasing temperature of drying air. This regularity is valid in assumed in this paper air temperature range from 40 to 80°C. The obtained results of investigations suggest that parsley root can be regarded as an anisotropic and heterogeneous body. The results of temperature measurement of dried parsley root particles and observation of shrinkage, which occurred during drying, suggest that although a constant drying rate (du/dԏ) period was never observed in the carried out experiments, still during drying of parsley root particles the first period of drying could appear.

15

Kinetics of drying of carrots in an industrial pentabelt dryer

84%

Domagala A., Witulska M., Janus P.

Polish Journal of Food and Nutrition Sciences

|

1996

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tom 05

|

nr 3

The kinetics of drying of carrot cubes (10 mm and 14 mm) and slices (3 mm thick, 18.4-41.5 mm diameter) in an industrial pentabelt dryer was investigated. The temperature of drying air supplied under the first and second belts of the dryer was 90°C and it was 60°C for the other belts. The carrot was dried to a final moisture content of 0.1 kg/kg (9.09%). The drying curve, u = f(ԏ), and drying rate curve, du/dԏ = f(u) were determined and described with the equations. The times of the constant drying rate period were 60 min and 82 min for the 10 mm and 14 mm cubes, respectively, and 94 min for the slices. The respective total drying times were 305 min, 350 min and 250 min.

16

The influence of osmotic dehydration on drying and colour of dried blackcurrants

84%

Piotrowski D., Lenart A., Pomaranska-Lazuka W.

Annual Review of Agricultural Engineering

|

2006

|

tom 05

17

Kinetyka suszenia jablek pokrytych blonami pektynowymi

67%

Lenart A., Piotrowski D., Domanski J.

Żywność Technologia Jakość

|

1998

|

tom 05

|

nr 1

31-47

18

Drying kinetics and textural properties of pears dehydrated by combined method with application of vacuum-microwaves

67%

Lech K., Siudek M., Michalska A., Figiel A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2016

|

tom 586

Pear cubes were dehydrated by convective drying (CD) and by combined method consisting of convective pre-drying (CPD) and vacuum-microwave finish-drying (VMFD). During combined method the time of CPD lasted for 15, 30 and 120 min. The VMFD of pear cubes was performed at magnetrons power of 240, 480 and 720 W. The drying kinetics of pear cubes was described using a modified Page model. The entire drying time of combined drying was reduced by earlier application of VMFD with higher microwave power. Pear cubes dried by the combined method had a lower density and crispier texture as compared to the samples dried only by convective method. An increase in pre-drying time resulted in a decrease in the density and compressive strength, whereas increase in microwave power reduced the density of the dried products.

19

Aproksymacja krzywych kinetycznych suszenia mikrofalowo-konwekcyjnego liści oregano wybranymi równaniami

67%

Wiktor A., Luczywek K., Witrowa-Rajchert D., Hankus M., Krolikowski K.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2013

|

tom 573

Celem pracy był wybór odpowiedniego modelu matematycznego najlepiej opisującego kinetykę suszenia mikrofalowo-konwekcyjnego liści oregano oraz wyznaczenie efektywnego współczynnika dyfuzji wody tego procesu. Proces realizowano przy zastosowaniu mocy mikrofal 150–300 W oraz temperatury powietrza 20–40°C. W celu matematycznego opisu otrzymanych wyników zastosowano 9 często spotykanych w literaturze modeli. Efektywny współczynnik dyfuzji wody wyznaczono, korzystając z II prawa Ficka. Stwierdzono, że wzrost zarówno mocy mikrofal, jak i temperatury powietrza skracał czas trwania procesu. Podobną zależność, w większości eksperymentów, zaobserwowano w przypadku efektywnego współczynnika dyfuzji wody. Spośród zastosowanych modeli przebieg krzywych suszenia oregano najlepiej opisywał model Midilliego i innych.

20

K voprosy o raschete prodolzhitelnosti sushki

67%

Spirochkin A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

|

2012

|

tom 80

Ograniczanie wyników

Drying kinetics and colour change of lemon slices

Fluidized bed drying of adhesive particles

Drying kinetics and antioxidant activity of oregano

Some physical properties of kola nuts - a response surface approach

Degradation of bioproducts in a cocurrent spray drying process

Drying kinetics and drying shrinkage of garlic subjected to vacuum-microwave dehydration

The effect of air temperature on the kinetics of drying and the quality of dried malting barley

Modelling of the kinetics of onion drying in the transient phase of drying

A new approach for modeling of hot air-microwave thin layer drying of soybean

Hot-air drying and modeling the drying kinetics of sunflower (Helianthus annus L.) petals

The evaluation of drying kinetics and water activity of radish sprouts processed by different drying methods

Drying kinetics, water activity, shrinkage and texture of walnut kernels

The influence of pre-treatment on drying kinetics and shrinkage of prunes dried in constant and variable air temperatures

Kinetics of convection drying of parsley root particles

Kinetics of drying of carrots in an industrial pentabelt dryer

The influence of osmotic dehydration on drying and colour of dried blackcurrants

Kinetyka suszenia jablek pokrytych blonami pektynowymi

Drying kinetics and textural properties of pears dehydrated by combined method with application of vacuum-microwaves

Aproksymacja krzywych kinetycznych suszenia mikrofalowo-konwekcyjnego liści oregano wybranymi równaniami

K voprosy o raschete prodolzhitelnosti sushki