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	Provedor de dados CIGR Journal (2) Autor Nwajinka, Charles Obiora (2) Muochebe, Bonaventure (1) Nwatu, Ernest Ifeanyichukwu (1) Okonjo, Emmanuel (1) Palavra-chave Modeling (2) Agricultural and Bioresource Engineering (1) Breakage ratio (1) Drying Characteristics (1) FARO-44 (1) Food and bioprocess Engineerin Carrot (1) Head rice (1) Microwave (1) Moisture Diffusivity (1) Parboiling (1) Rice (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2022 (1) 2019 (1) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última MODELING THE MICROWAVE DRYING CHARACTERISTICS OF CARROT SLICES CIGR Journal Nwajinka, Charles Obiora; Okonjo, Emmanuel. A study of the effects of Microwave drying of carrot slices was carried out. The samples were dried from moisture content of 70.71 to 10.7% (wb). Empirical models were developed for predicting the drying kinetics of the Carrot slices at different microwave powers and slice thicknesses. The drying curves were graphically used to present the relationships between moisture ratio and time of drying. The following fit parameters were obtained using Henderson and Pabis model: coefficient of determination (R²) from 0.8729 to 0.9531, error sum of squares (SSE) ranging from 0.0212 to 0.07875, and root mean square error (RMSE) from 0.05504 to 0.08461.  Fourier model gave a better fit with the following parameters: coefficient of determination (R²) from 0.9991 to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and Bioresource Engineering; Food and bioprocess Engineerin Carrot; Microwave; Modeling; Drying Characteristics; Moisture Diffusivity. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5488 Predictive Models for Head Rice Yield and Breakage Ratio Under Optimal Steam Parboiling Variables for Faro 44 Rice Variety CIGR Journal Nwajinka, Charles Obiora; Muochebe, Bonaventure; Nwatu, Ernest Ifeanyichukwu. This study was carried out to determine the optimal conditions for steam parboiling process for increased Head Rice Yield (HRY) and reduced Breakage Ratio (BR)of milled FARO-44 rice variety. The process variables studied were  Soaking Temperature (SkT), soaking time (Skt) and Steaming time (STt). The SkT was varied between 70 oC and 90 oC, Skt between 40 and 50 mins while STt was varied between 8 to 12hrs. Head Rice Yield (HRY) and Breakage Ratio(BR) were selected as the quality attributs considered in the optimization as the response variables. The objective of the optimization was to determine the combination of factors that will maximize HRY and minimize BR. At the composite desirability of 0.683, the optimal values of STt, STt and Skt were 76.99... Tipo: Info:eu-repo/semantics/article Palavras-chave: FARO-44; Rice; Head rice; Breakage ratio; Parboiling; Modeling. Ano: 2022 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6881 Registros recuperados: 2 Primeira ... 1 ... Última

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