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Experimental study of dehydration processes of raspberries (Rubus idaeus) with microwave and solar drying
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018-06)
The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. ...
Optimization of the process of drying of corn seeds with the use of microwaves
(2020-04-03)
The heating and drying of various types of food using microwave improve the economy of time and energy. The physiological quality variation of the seeds submitted to microwave drying is known to some extent. In this context, ...
Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying
(2018-05-14)
The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. ...
Hot air and microwave combined drying of potato monitored by infrared thermography
(Multidisciplinary Digital Publishing Institute, 2021-02)
Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave ...
Energy Analysis of Poly-hydroxybutirate (PHB) Drying Using a Combined Microwave/Rotating Pulsed Fluidized Bed (MW/RPFB) Dryer
(Taylor & Francis IncPhiladelphiaEUA, 2013)
STUDY OF THE MICROWAVE VACUUM DRYING PROCESS FOR A GRANULATED PRODUCT
(Brazilian Soc Chemical EngSao PauloBrasil, 2009)
Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas
(Elsevier Sci LtdOxfordInglaterra, 2007)
Study of microwave drying of vegetables by numerical modeling. Influence of dielectric properties and operating conditions
(Karger, 2018-10)
In the present work mass and energy transfer during microwave dehydration of vegetables were studied. Microwaves interact with the polar molecules of food enabling its heating and dehydration. This interaction is affected ...