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	Provedor de dados CIGR Journal (2) Autor Tunde-Akintunde, Toyosi (2) Afolabi, Tinuade (1) Akintunde, Babatunde (1) Olanipekun, Bosede F (1) Oyelade, Olusegun (1) Palavra-chave Activation Energy (1) Color (1) Energy Consumption (1) Energy consumption (1) Microwave (1) Modeling (1) Oven (1) Pepper (1) Pretreatment (1) Rehydration index (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (2) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of drying conditions on energy utilization during cocoyam drying CIGR Journal Afolabi, Tinuade; Tunde-Akintunde, Toyosi; Olanipekun, Bosede F. Cocoyam samples soaked in sodium metabisulphite (SM) and water blanched (WB) were oven dried at 50, 60 and 70° C and microwave power levels of 385, 540 and 700 W while untreated samples were sun dried. The effect of drying on selected properties of cocoyam was studied. The drying time generally reduced with increase in drying temperature and power level used. The use of SM pretreatment resulted in lower drying times compared with WB pretreatment. Effective moisture diffusivity values (Deff) for all the drying conditions varied from 5.27 x 10-8 to 2.07 x 10-6 m2/s and SM samples had higher values than WB samples.  Activation energy values for oven drying were 37.41 KJ/mol and 61.79 KJ/mol and that for microwave drying were 38.59 and 41.91W/g for SM and WB... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oven; Microwave; Pretreatment; Activation Energy; Energy Consumption. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2747 Effect of drying temperatures and pre-treatments on drying characteristics, energy consumption, and quality of bell pepper CIGR Journal Tunde-Akintunde, Toyosi; Oyelade, Olusegun; Akintunde, Babatunde. Abstract: The effect of air temperature (50°C, 60°C, 70°C, 80°C and 90°C) and pre-treatments (steam, water palm oil-water, groundnut oil-water blanching) on the drying characteristics and quality of bell pepper was investigated.  The results were fitted to six thin-layer drying models and Parabolic model gave the best fit.  The pretreated samples dried faster than untreated samples and had lower values of total energy needed and specific energy requirement.  The ascorbic acid content, color and rehydration index varied from 129.1 to 316.8 mg/100 g dry matter, 0.1 to 0.9, 22 to 33 mL and pretreated dried pepper generally had higher values than untreated samples.   Keywords: modeling, energy consumption, Rehydration index, color, pepper Tipo: Info:eu-repo/semantics/article Palavras-chave: Modeling; Energy consumption; Rehydration index; Color; Pepper. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2741 Registros recuperados: 2 Primeira ... 1 ... Última

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