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Ebrahim Taghinezhad, Mohammad Kaveh and Antoni Szumny
The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), energy efficiency, dry...
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Ibrahim Doymaz
Pág. e40570
Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatm...
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Craig Walker, Andrew Cole, Elsa Antunes and Madoc Sheehan
Algae-based products have applications in the food and pharmaceutical industries, bioremediation of waste streams and biofuel production. Drying has been recognised to constitute the largest energy cost in algae processing, yet there is limited data or m...
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Azmi Seyhun Kipcak, Osman Ismail (Author)
Pág. e39922
Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus...
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Dyego da Costa Santos, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Emanuel Neto Alves de Oliveira
Pág. 161 - 166
Residual annatto seeds are waste from bixin extraction in the food, pharmaceutical and cosmetic industries. Most of this by-product is currently discarded; however, the use of these seeds in human foods through the elaboration of powder added to other co...
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Ricardo C. de Oliveira, Robson Marcelo Rossi, Marcelino Luis Gimenes, Sueli T. D. de Barros
Pág. 635 - 641
Current analysis investigates thin layer drying experiments on passion fruit seeds. Drying characteristics of passion fruit seeds were examined using ambient air for temperature range between 40 and 65ºC and air flow velocity range between 0.6 and 1.2 m ...
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Denis Cantu-Lozano, Juliane Viganó, Alejandro Alvarado Lassman, Norma Alejandra Vallejo Cantu, Javier Telis-Romero
Pág. 717 - 723
The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method ...
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