Search
Now showing items 1-10 of 22
Specific Energy Consumption of Onion Slices During Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying
(AENSI Journals, 2014)
Total energy requirement and specific energy consumption for drying of onion slices
were evaluated using various drying methods including hot-air convection, infrared
radiation and hot air convection-infrared combination ...
Potential of nightsky nocturnal radiative cooling as a fresh produce preservation method
(2007-07-30)
Abstract: The change in water temperature in horizontally placed pans exposed to the night-sky radiation was monitored at night between the hours of 8:00pm and 6:00am. The effect of varying the quantity of water in the pan ...
Humidity Control System for Wine Maturation Structures
(2013-12-13)
Abstract. Fogging systems can be used to maintain the high humidity required in wine aging structures at acceptable levels during the day and as long as temperature inside the wine maturation store is rising. However, as ...
Coffee Drying in a Rotary Conduction-Type Heating Unit
(Blackwell Publishing Ltd, 2004-06-01)
Parchment coffee (Arabica) was dried from an initial moisture content of about 90% to 10% dry basis (db) in a recirculating rotary conduction type heating unit at controlled plenum temperatures of 100, 120 and 140C or ...
5 Infrared Drying
(CRC Press, 2010-07-26)
This chapter will present the mechanism, techniques, and advantages of infrared (IR) drying
for various food and agricultural products. The propagation of IR radiation from a source
(considered as any material at a ...
Analysis of Fish Fillet Drying Rates under Three Solar Energy Drying Systems
(2009-02-20)
A small Box type solar dryer with controllable air inlet was designed and tested. The dryer had a mild steel absorber plate and a polyvinyl chloride (pvc) transparent cover and could be adjusted to allow variation in airflow ...
Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared- Convection Drying
(AENSI Publisher, 2014)
Onion slices were dried in convection hot-air, infrared radiation and combined infraredconvection
hot air dryers. A systematic experimental design was applied to analyse
drying kinetics due to the effect of type of dryer, ...
A study of yield characteristics during mechanical oil extraction of preheated and ground soybeans
(2007)
Abstract: Soybeans were extracted for oil by compressing a ground sample at various operating pressures, pressing durations and product bulk temperatures. The oil yield from the various operations was measured and expressed ...
Effect of moisture content on the physical properties of three varieties of sorghum seeds
(Elsevier, 2006-08-31)
Three sorghum varieties (Kari-mtama, Serena and Seredo) were obtained from the Kenya Agricultural Research Institute and reconditioned to moisture contents ranging from 13.64% to 21.95% db. The reconditioned grain kernels ...
Comparison of a gas fired hot-air dryer with an electrically heated hot-air dryer in terms of drying process, energy consumption and quality of dried onion slices
(Academic Journals, 2012-08-14)
Onion slices were dried in either a gas-fired hot air dryer or an electrically heated hot air dryer at air temperatures of 50, 60 or 70°C, and at air flow velocities of 0.5, 1.0 or 2.0 m/s. Records of the drying rates and ...