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Drying kinetics and quality of Cissus quadrangularis Linn. dried by convective hot air CIGR Journal
Jongyingcharoen, Jiraporn Sripinyowanich.
This research aimed to develop a suitable drying model of convective hot air drying of Cissus quadrangularis Linn. (CQ), determine the effective moisture diffusivity of the drying process and the activation energy of CQ, and investigate the effects of different drying temperatures (40, 60, 80, and 100°C) on energy consumption and quality of dried CQ. The generalized linear-plus-exponential-type model proposed in this study could be used to describe the moisture data of hot air drying of CQ satisfactorily with an R2 of 0.9957. The effective moisture diffusivity was in the range of 0.7302-9.1281 ×10-9 m2/s. a positive relationship was observed between this parameter and drying temperature. The activation energy of CQ was 39.78 kJ/mol. The lowest energy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cissus quadrangularis; Hot air drying; Drying kinetic; Drying model; Quercetin.
Ano: 2020 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5663
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Influence of different drying techniques on drying parameters of mango Ciênc. Tecnol. Aliment.
IZLI,Nazmi; IZLI,Gökcen; TASKIN,Onur.
Abstract This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hot air drying; Freeze drying; Microwave drying; Modeling; Quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400604
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Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen Ciênc. Tecnol. Aliment.
ISIK,Ayla; OZDEMIR,Murat; DOYMAZ,Ibrahim.
Abstract The aim of this study was to investigate the effect of hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics of bee pollen, and compute the effective moisture diffusivity and activation energy during hot air drying of bee pollen. Bee pollen samples were dried at 40, 45, 50, 55 and 60 °C. Effective moisture diffusivity (Deff) values ranged from 1.38 × 10 −10 to 4.00 × 10−10 m2/s, and the activation energy (Ea) was found to be 42.96 kJ/mol. Protein, fat, total carbohydrates and vitamin C of bee pollen were affected by the drying temperature. Dried bee pollen samples had high solubility index, and had lower L* and b* values as compared with those of the fresh bee pollen. Total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bee pollen; Hot air drying; Effective moisture diffusivity; Activation energy; Quality.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100224
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