Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados CIGR Journal (2) Thai Agricultural (1) Autor Aghili, Hajar (1) Alizadeh, Mohammad Reza (1) Azadbakht, Mohsen (1) Chaiwat Ratanamichaisakul (1) Pourbagher, Roghayeh (1) Rahmati, Mohammad Hashem (1) Somchart Soponronnarit (1) Somkiat Prachayawarakorn (1) Vahedi Torshizi, Mohammad (1) Ziaratban, Armin (1) Mais... Palavra-chave Fluidized bed dryer (3) Air velocity (1) Brown rice (1) Eggplant (1) Energy utilization (1) Exergy losses (1) Glycemic index (1) Infrared radiation (1) Milling recovery (1) Paddy drying (1) Seed drying (1) Temperature (1) การอบแห้ง (1) ข้าวกล้อง (1) ค่าดัชนีน้ำตาล (1) เครื่องทำแห้งแบบฟลูอิไดซ์เบด (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) PhysicalObject (1) Ano 2017 (1) 2016 (1) 2012 (1) País China (2) Thailand (1) Idioma Inglês (2) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última อิทธิพลของตัวกลางและอุณหภูมิอบแห้งของฟลูอิไดซ์เบดที่มีต่อความสามารถในการย่อยข้าวกล้อง Thai Agricultural Chaiwat Ratanamichaisakul; Somchart Soponronnarit; Somkiat Prachayawarakorn. During high-temperature treatment, starch is gelatinized and amylose can simultaneously form with lipids present at the rice bran to be the amylose-lipid complexes. The extent of complex formation closely depends on the degree of starch gelatinization. The objectives of this work were therefore to study the effect of drying media, hot air (HA), humidified hot air (HHA) and superheated steam (SHS), and operating condition on drying kinetics and starch hydrolysis or the glycemic index (GI) of brown rice. The experimental results revealed that the degree of gelatinization and degree of crystallinity of amylose-lipid complexes of treated brown rice by HHA and SHS drying had higher degree than HA drying because of condensation. The paddy dried by HHA at 150°C... Tipo: PhysicalObject Palavras-chave: Brown rice; Glycemic index; Seed drying; Fluidized bed dryer; ข้าวกล้อง; ค่าดัชนีน้ำตาล; การอบแห้ง; เครื่องทำแห้งแบบฟลูอิไดซ์เบด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5413 Air temperature and final grain moisture effects on drying time and milling quality in two types of fluidized bed dryer CIGR Journal Pourbagher, Roghayeh; Rahmati, Mohammad Hashem; Alizadeh, Mohammad Reza. Drying process is one of the important stages in paddy milling process and plays a key role in the product quality.  In this modified the effects of air temperature (40°C, 50°C and 60°C) and final paddy grain moisture content (8-9%, 9-10% and 10-11% d.b.) were examined on the drying time and milling properties in fluidized bed dryer with two heating sources (infrared radiation and heater types).  The experimental design was randomized complete design with factorial layout in which three levels of final paddy grain moisture content, three levels of air temperature and two types of dryers with three replications in each treatment.  The results indicated that the lowest cracked grain (8.01%) was related to the air temperature of 40°C and the moisture content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Paddy drying; Milling recovery; Fluidized bed dryer; Infrared radiation. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3733 Energy and Exergy Analyses during Eggplant Drying in a Fluidized Bed Dryer CIGR Journal Azadbakht, Mohsen; Ziaratban, Armin; Vahedi Torshizi, Mohammad; Aghili, Hajar. In this research, energy and exergy loss were analyzed in the laboratory for the drying of eggplant using a fluidized bed dryer. The drying experiment was conducted at inlet temperatures of 40, 50, and 60  and air velocities of 3, 5, and 7 m/s using samples with diameters of 5, 10, and 13 mm and a height of 1 cm. The effects of temperature, velocity of drying air, and sample size on energy consumption and exergy losses were investigated. The results showed that the minimum energy consumption and exergy losses occurred at a diameter of 13 mm, velocity of 3 m/s, and temperature of 40. Meanwhile, the maximum energy consumption and exergy losses occurred at diameter of 5 mm, velocity of 7 m/s and temperature of 60;. Generally, the results demonstrated that... Tipo: Info:eu-repo/semantics/article Palavras-chave: Energy utilization; Exergy losses; Eggplant; Fluidized bed dryer; Temperature; Air velocity. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4116 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco