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	Provedor de dados CIGR Journal (2) Autor Datta, Ashis Kumar (1) Masoumi, Amin Allah (1) Shafaei, Seyed Mojtaba (1) Palavra-chave Moisture diffusivity (2) Capillary controlled (1) Diffusion controlled (1) Drying of foods Drying rates (1) Food Process Engineering (1) Hydration (1) Moisture ratio (1) Water uptake (1) Weibull model (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2014 (1) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Experimental analyses of drying characteristics of selected food samples CIGR Journal Datta, Ashis Kumar. The objective of this work was to separately study the various aspects of drying. Agricultural produce were selected across various categories and their drying curves, prediction of the drying rates during constant rate periods of drying, the critical moisture contents and finally whether drying in the falling rate was capillary controlled or diffusion controlled were studied. Palm candy solution was included in the study to analyze the diffusivity values for a solution. Drying experiments were conducted with convective hot air flow in cabinet tray dryer. In case of palm candy solution and potato slices, drying was mainly capillary controlled in the falling rate period. The constant drying rate Rc in case of palm candy solution and potato slices were 2.986... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food Process Engineering; Drying of foods Drying rates; Capillary controlled; Diffusion controlled; Moisture diffusivity. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5022 Estimating moisture absorption kinetics of beans during soaking using mathematical models CIGR Journal Shafaei, Seyed Mojtaba; Masoumi, Amin Allah. In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties of bean in Iran (Talash, Sadri and Mahali Khomein).  The experiments were carried out using distilled water at three temperatures (5°C, 25°C and 45°C) and three replicates.  The standard models of water absorption were fitted to the experimental data.  To evaluate the models, three parameters: coefficient of determination (R2), chi-square (2) and root mean square error (RMSE) were used.  The appropriate model was chosen based on maximum value of coefficient of determination and minimum value of chi-square and root mean square error.  The effective moisture diffusivity coefficient of three verities in each temperature was estimated by Fick’s equation.  The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Water uptake; Hydration; Moisture ratio; Moisture diffusivity; Weibull model. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2796 Registros recuperados: 2 Primeira ... 1 ... Última

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