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47 Newest Publications about the topic dryers


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Parameters for Spray Drying ZnO Nanopowders as Spherical Granules

30-Aug-2017 | Ö. Yıldız, A. M. Soydan, Journal of the American Ceramic Society, 2017

Abstract Spray drying is a versatile method to perform atomization, drying, and granulation. Spray dryers enable agglomeration of particles into a spherical granule form with a nano‐meter size and thus very high specific surface areas (SSA). For this, the synthesized Zn(OH)2 precipitate should ...


Comparison of a mixed modes solar dryer to a direct mode solar dryer for African indigenous vegetable and chili processing

10-Jan-2017 | Emmanuel Ayua, Violet Mugalavai, James Simon, Stephen Weller, Pamela Obura, Naman Nyabinda, Journal of Food Processing and Preservation, 2017

Abstract A mixed modes solar dryer was modified from a Horticultural Innovation Laboratory design and its performance compared to a direct mode solar dryer to process horticultural crops. The mixed modes and the direct mode solar dryers dried vegetables at different rates with the mixed modes ...


Mathematical Modeling of Drying Kinetics of Persimmon Fruits (Diospyros kaki cv. Fuyu)

07-May-2016 | Romildo Martins Sampaio, José Pires Monteles Neto, Victor Haber Perez, Sissi K. Marcos, Meinardo A. Boizan, Leirson ..., Journal of Food Processing and Preservation, 2016

Abstract The purpose of this study was to study the modeling of the osmo‐convetive drying kinetic and determine the effective mass diffusivity coefficient of Persimmon (Diospyros kaki cv. Fuyu) fruits. The fruit was subjected to osmo‐convective drying at three different temperatures (50, 55, ...


Numerical Simulation of Corn Drying in a Hybrid Fluidized Bed‐Infrared Dryer

01-Apr-2016 | Jalil Nejadi, Ali Mohammad Nikbakht, Journal of Food Process Engineering, 2016

Abstract This study deals with numerical modeling and experimental validation of hybrid fluidized bed‐infrared drying of bulk grain. A mathematical model of simultaneous heat and mass transfer for the aforementioned dryer was developed: first single phase model was used to establish heat and ...


Drying Kinetics and Diffusivity of Osmotically Dehydrated Cherry Tomatoes

02-Mar-2016 | S. Nabnean, S. Thepa, S. Janjai, B.K. Bala, Journal of Food Processing and Preservation, 2016

Abstract This paper presents thin‐layer drying characteristics and quality of osmotically dehydrated cherry tomatoes. Thin‐layer drying was conducted under controlled conditions at the temperatures of 50, 60 and 70C and relative humidity of 10, 20 and 30%. Seven thin‐layer models were fitted ...


Study of the Drying Behavior and Performance Evaluation of Gas Fired Hybrid Solar Dryer

22-Feb-2016 | Rabia Anum, Abdul Ghafoor, Anjum Munir, Journal of Food Process Engineering, 2016

Abstract The conventional drying methods are energy intensive and are not cost competitive. The severe energy crises in Pakistan during the last decade has decreased the interest in drying of farm produce which is resulting huge postharvest losses due to product spoilage and nonavailability ...


Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review

05-Feb-2016 | Daniel I. Onwude, Norhashila Hashim, Rimfiel B. Janius, Nazmi Mat Nawi, Khalina Abdan, Comprehensive Reviews in Food Science and Food Safety, 2016

Abstract The drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, drying may lead to a ...


Performance and Efficiency of Pressure‐Swirl and Twin‐Fluid Nozzles Spraying Food Liquids with Varying Viscosity

28-Dec-2015 | Philipp Stähle, Heike P. Schuchmann, Volker Gaukel, Journal of Food Process Engineering, 2015

Abstract We investigated two different sized pressure‐swirl nozzles and two twin‐fluid nozzles (external and internal mixing) spraying food liquids with different viscosities (0.001 Pa s ≤ µ ≤ 0.308 Pa s). Liquid pressures in the range of 0.2 MPa ≤ pL ≤ 30 MPa and gas‐to‐liquid ratios of ...


Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review

05-Nov-2015 | Sanjay B. Pawar, V.M. Pratape, Journal of Food Process Engineering, 2015

Abstract Drying is an energy‐intensive unit operation in chemical, food and allied industries. It is always desired to have low energy consumption for drying operation without compromising the quality of products. In this review, fundamental aspects of infrared heating are described in detail ...


Physicochemical characteristics of the Spirulina sp. dried in heat pump and conventional tray dryers

21-Sep-2015 | Bruna R. Costa, Silva F. Rocha, Marla C. K. Rodrigues, Ricardo S. Pohndorf, Ana P. Q. Larrosa, Luiz A. A. Pinto, International Journal of Food Science & Technology, 2015

Summary A comparative study of Spirulina drying in heat pump dryer (HPD) and in conventional tray dryer (CTD) was performed. The effects of the methods used for the sample were evaluated in relation to the operation kinetics and the characteristics of the dehydrated microalgae. The air ...


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