|
|
|
|
|
| Akinoso, Rahman; Edun, Kolade. |
| Studies on drying have focused on developing mathematical models and kinetics of drying crops, but literature is sparse on energy and exergy analysis of cooked yam used for instant-pounded yam flour production. This work presents the effect of drying temperature and size on energy consumption during cooked yam dehydration, a major unit operation in instant-pounded yam production. Cooked yam with uniform surface area but different thickness (5 mm, 10 mm, 15 mm, 20 mm, 25 mm and 30 mm) were dried in a cabinet dryer at varying temperatures (60oC, 70oC and 80oC) and constant air velocity of 1.5 m s-1. During the drying process, parameters including inside chamber temperature, outside chamber temperature, ambient temperature, drying time and power output... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Agricultural Engineering; Post-Harvest Drying Cooked yam Energy analysis Exergy efficiency Instant-pounded yam flour. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2568 |
| |
|
| |
|
|
| Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S.. |
| The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer. The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617 |
| |
|
| |
|
|
| Muga, Francis Collins; Workneh, Tilahun Seyoum; Marenya, Moses. |
| The purpose of this study was to investigate the effect of aflatoxin contamination on the dielectric constant of maize kernels. A factorial experiment comprising of three levels of moisture content (13.3, 15.3, and 16.4%), three frequencies (25, 50, and 100 kHz), and nine levels of aflatoxin contamination (0, 1.5, 2.6, 10, 50, 100, 150, 172, and 230 μg/kg) was used. The maize kernels were poured into a custom-built sample holder comprising a shielded parallel plate capacitor. An ISO-TECH LCR-821 meter was used to measure the capacitance, from which the dielectric constant was computed. The results indicated that moisture content and frequency significantly (p ≤ 0.05) affected the dielectric constant. The dielectric constant increased with increase in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Postharvest technology Aflatoxin; Capacitance; Dielectric constant; Maize kernels. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4582 |
| |
|
|
|
