|
|
|
|
| |
|
| |
|
|
| Mutuli, Gibson Peter; Mbuge, Duncan. |
| Thin layer drying of cowpea leaves (Vigna unguiculata) and jute mallow (Corchurus olitorious L) (African leafy vegetables) was studied at different temperatures (40oC -100oC) in a convective laboratory dryer. The study determined the drying characteristics of the vegetables, the maximum drying temperature and the drying energy requirements. Moisture content of the African leafy vegetables was determined on dry basis and the data were used to calculate moisture ratios and drying curves were plotted. The drying occurred in the falling rate period. The experimental data were fitted to fourteen thin layer drying models and the most appropriate drying model determined using correlation coefficient, mean square error and standard error of estimate. The model... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Africa leafy vegetables; Thin layer drying; Moisture content; Energy; Modeling. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3368 |
| |
|
|
| Díaz-Ayala,Felipe; Álvarez-García,G. del Socorro; Simá-Moo,Efraín. |
| Opuntia ficus-indica, also known as nopal, is a cactus which grows on arid and semiarid lands of America. Dehydrated nopal is an alternative for food preservation, but drying times of cladodes are very long. The objective of this study was to evaluate dry kinetics of nopal thin slices, of 4 mm thick, 140 mm long and 17 mm wide. We conducted the drying process in a convective cross flow tray dryer at 35 °C, 45 °C and 60 °C and air velocities of 1 m s-1, 1.5 m s-1 and 2 m s-1, under laboratory conditions. Results indicated that the effect of air temperature on the drying time of nopal slices was higher than the air velocity (p≤0.05). The drying time for nopal in thin slices was remarkably lower (99 %) compared to that for whole cladode (p≤0.05 and 50 % lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food drying; Nopal cladode drying; Drying kinetics of cactus; Thin layer drying; Drying time. |
| Ano: 2015 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952015000800003 |
| |
|
| |
|
| |
|
| |
|
|
| Zare, Dariush. |
| The drying characteristics of green peas during combined hot air-infrared drying were examined. The experiments were carried out for combination of four infrared power intensities (0, 0.2, 0.4 and 0.6 W.cm-2) and three levels of drying air flow rate (0.5, 1 and 1.5 m.s-1) and three levels of drying air temperatures (30, 40 and 50° C). Among several models which were fitted to the experimental data, the Three Term model was introduced to be the most appropriate model to predict moisture ratio as a function of air flow rate, drying air temperature and infrared power density. The statistics indexes of 99.7%, 0.000121, 0.0000 and 0.000121 for R2, X2, MBE and RMSE were obtained for the Three Term model, respectively. Application of infrared radiation in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hot air-infrared drying; Effective moisture diffusivity; Thin layer drying; Green peas; Iran. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3155 |
| |
|
| |
|
|
|
