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    Wyświetlanie 1-10 z 10
    Tytuł:
    Morphology and microencapsulation efficiency of foamed spray-dried sunflower oil
    Autorzy:
    Lewandowski, A.
    Czyżewski, M.
    Zbiciński, I.
    Powiązania:
    https://bibliotekanauki.pl/articles/185119.pdf
    Data publikacji:
    2012
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    suszenie rozpryskowe
    emulsja
    pienienie
    emulsion
    spray drying
    foaming
    Opis:
    An analysis of the effect of feed foaming on the efficiency of sunflower oil encapsulation on selected product properties is presented in the paper. Experiments were carried out in a pilot-plant concurrent spray dryer using the gas-admixing technique. The analysis of the product properties showed that the application of foaming makes it possible to control final product properties, e.g. apparent density, bulk density, distribution of particle diameters, etc. at a high efficiency of sunflower oil encapsulation.
    Źródło:
    Chemical and Process Engineering; 2012, 33, 1; 95-102
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Investigation on the possibility to enhancing honey spray drying process and powders properties by ultrafiltration pre-treatment
    Autorzy:
    Samborska, Katarzyna
    Barańska, Alicja
    Bodel, Daria
    Jedlińska, Aleksandra
    Powiązania:
    https://bibliotekanauki.pl/articles/185752.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    spray drying
    honey
    maltodextrin
    ultrafiltration
    suszenie rozpyłowe
    maltodekstryna
    ultrafiltracja
    Opis:
    Linden honey ultrafiltration (15 kDa MWCO ceramic membrane) was performed as honey solution pre-treatment before spray drying. Feed and retentate solutions with the addition of maltodextrin as a carrier were spray dried. Drying yield and physical properties of powders were studied (after drying and after 12 weeks of storage). During ultrafiltration it was possible to remove some amount of sugars responsible for honey low glass transition temperature, while keeping protein compounds. Yet, it did not have a significant impact on the drying performance and improvement of powder physical properties immediately after drying and after storage. However, the possibility to remove sugars from honey solution by ultrafiltration can be an encouragement for further research.
    Źródło:
    Chemical and Process Engineering; 2019, 40, 3; 305--313
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues
    Autorzy:
    Mierzwa, D.
    Kowalski, S. J.
    Powiązania:
    https://bibliotekanauki.pl/articles/185203.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    osmotic dehydration
    ultrasound
    drying
    kinetics
    product quality
    odwadnianie osmotyczne
    ultradźwięk
    suszenie
    kinetyka
    jakość produktu
    Opis:
    The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetcis of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products. Apple fruit was used as the experimental material. The kinetics of osmotic dehydration with (UAOD) and without (OD) ultrasound enhancement were examined for 40% fructose and sorbitol solutions. The effective dehydration time of osmotic process was determined. Preliminary dehydrated samples with OD and UAOD were next dried convectively with (CVUS) and without (CV) ultrasound assistance. The influence of OD and UAOD on the kinetics of CV and CVUS drying was analysed. The parameters of water activity and colour change were measured for the assessment of product quality after drying process.
    Źródło:
    Chemical and Process Engineering; 2016, 37, 3; 383-391
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Intensification of drying processes due to ultrasound enhancement
    Autorzy:
    Kowalski, S. J.
    Powiązania:
    https://bibliotekanauki.pl/articles/185139.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    hybrid drying
    ultrasound
    kinetics
    drying efficiency
    synergistic effect
    suszenie hybrydowe
    ultradźwięk
    kinetyka
    efekt synergiczny
    Opis:
    The aim of this article is to present a modern method of convective drying intensification caused by the external action of ultrasound. The purpose of this study is to discover the mechanism of ultrasonic interaction between the solid skeleton and the moisture in pores. This knowledge may help to explain the enhancement of drying mechanism affected by ultrasound, particularly with respect to biological products like fruits and vegetables. The experimental kinetics tests were conducted in a hybrid dryer equipped with a new ultrasonic generator. The drying kinetics curves determined on the basis of drying model developed by the author were validated with those by the ones obtained from experimental tests. The intensification of heat and mass transfer processes due to ultrasound induced heating effect and vibration effect are analysed. The obtained results allow to state that ultrasound makes drying processes more effective and enhance the drying efficiency of biological products without significant elevation of their temperature.
    Źródło:
    Chemical and Process Engineering; 2018, 39, 3; 251--262
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of preliminary osmotic dehydration on drying kinetics and final quality of carrot (Daucus Carota L.)
    Autorzy:
    Kowalski, S. J.
    Mierzwa, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/185002.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    jakość produktu
    kinetyka suszenia
    suszenie konwektywne
    osmotic dehydration
    convective drying
    carrot
    drying kinetics
    product quality
    Opis:
    This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three types of osmotic agents (sucrose, fructose, glucose). Three solution concentrations (20, 40 and 60%) were examined to work out efficient conditions of osmotic dewatering. The parameters such as water loss (WL), solid gain (SG) and osmotic drying rate (ODR) indicating the real efficiency of osmotic dehydrations (OD) were determined. The samples dehydrated with osmotic solutions underwent further convective drying to analyze influence of dehydration process on drying kinetics and final products quality. The quality of products was assessed on the basis of visual appearance of the samples and colorimetric measurements. It was found that osmotic pretreatment improves significantly the final product quality as the samples were less deformed and their colour was better preserved compared to samples, which had not been preliminarily dehydrated. Preliminary dehydration, however, did not influence significantly the overall drying time of the samples.
    Źródło:
    Chemical and Process Engineering; 2011, 32, 3; 185-194
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Intensification of beech wood drying process using microwaves
    Autorzy:
    Rajewska, Kinga
    Smoczkiewicz-Wojciechowska, Anna
    Majka, Jerzy
    Powiązania:
    https://bibliotekanauki.pl/articles/185246.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    beech wood
    microwave drying
    strength tests
    nonlinear regression
    drewno bukowe
    suszenie mikrofalowe
    testy wytrzymałościowe
    regresja nieliniowa
    Opis:
    This paper analyses the influence of the applied microwave power output on the intensification of drying in the context of process kinetics and product quality. The study involved testing samples of beech wood (Fagus sylvatica L.). Wood samples were dried in the microwave chamber at: 168 W, 210 W, 273 W, 336 W and 378 W power output level. For comparison, wood was dried convectively at 40 ◦C and 87% air relative humidity. The analysis of drying process kinetics involved nonlinear regression employing the Gompertz model. Dried samples were subjected to static bending tests in order to specify the influence of the applied microwave power on modulus of elasticity (MOE) and modulus of rapture (MOR). The obtained correlations of results were verified statistically. Analysis of drying kinetics, strength test results and Tukey’s test showed that the applied microwaves of a relatively low level significantly shortened the drying time, but did not cause a reduction in the final quality of dried wood, compared with conventional drying.
    Źródło:
    Chemical and Process Engineering; 2019, 40, 2; 179--187
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The impact of mechanical pre-treatment of wood biomasson drying rate
    Autorzy:
    Głowacki, Szymon
    Jaros, Małgorzata
    Sojak, Mariusz
    Tulej, Weronika
    Bryś, Andrzej
    Witek, Monika
    Powiązania:
    https://bibliotekanauki.pl/articles/185782.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    renewable resources of energy
    biomass
    robinia
    drying
    pre-treatment
    odnawialne źródła energii
    biomasa
    suszenie
    zabiegi wstępne
    Opis:
    The work presents the process of drying wood biomass after pre-treatment involving either debarkingor crushing. The biomass used for research came from a robinia species wood. The material was driedin free-convection, at the drying medium temperatures of 40, 50, 60, 70 and80◦C, respectively. Pre-treatment proved to have a significant impact on the drying rate, including the time required to reachmoisture content of 10%, essential to start further treatment of biomass for power industry purposes.It was found that debarked samples of robinia lost water more quickly than the crushed ones. Samplesthat did not undergo pre-treatment took the longest time to dry.
    Źródło:
    Chemical and Process Engineering; 2020, 41, 2; 95--103
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of ultrasound assist during hot air drying on properties of dried apple crisps
    Autorzy:
    Banaszak, J.
    Pawłowski, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/185565.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    ultrasound drying
    compression test
    acoustic emission
    apple
    material properties
    suszenie ultradźwiękowe
    test kompresji
    emisji akustycznej
    jabłko
    właściwości materiału
    Opis:
    In this paper the influence of high power airborne ultrasound on drying biological material (Lobo apple) properties is considered. Apple samples were dried convectively at 75 ◦C and air flow of 2 m/s with and without ultrasound assist at 200W. During experiments, sun-drenched and not sun-drenched part of fruits were considered separately to show, how the maturity of the product influences dry material properties. Dried apple crisps in a size of small bars were subjected to compression tests during which acoustic emission (AE) was used. Analysis of AE and strength test results shows that correlations between received acoustic signals and sensory attributes (crispness, brittleness) of dried apples can be found. It was noted that ultrasound improved fruit brittleness in comparison with pure convective processes, where fruit maturity determines a kind of destruction and behaviour of dried apple crisps.
    Źródło:
    Chemical and Process Engineering; 2018, 39, 3; 263--270
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Investigation Of Infrared Drying Behaviour Of Spinach Leaves Using ANN Methodology And Dried Product Quality
    Autorzy:
    Sarimeseli, A.
    Yuceer, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/185285.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    Artificial neural network (ANN)
    infrared
    spinach drying
    ascorbic acid
    rehydration
    colour parameters
    sztuczne sieci neuronowe
    suszenie
    kwas askorbinowy
    rehydracja
    Opis:
    Effects of infrared power output and sample mass on drying behaviour, colour parameters, ascorbic acid degradation, rehydration characteristics and some sensory scores of spinach leaves were investigated. Within both of the range of the infrared power outputs, 300–500 W, and sample amounts, 15–60 g, moisture content of the leaves was reduced from 6.0 to 0.1±(0.01) kg water/ kg dry base value. It was recorded that drying times of the spinach leaves varied between 3.5–10 min for constant sample amount, and 4–16.5 min for constant power output. Experimental drying data obtained were successfully investigated by using artificial neural network methodology. Some changes were recorded in the quality parameters of the dried leaves, and acceptable sensory scores for the dried leaves were observed in all of the experimental conditions.
    Źródło:
    Chemical and Process Engineering; 2015, 36, 4; 425-436
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Quality aspects of fruit and vegetables dried convectively with osmotic pretreatment
    Autorzy:
    Kowalski, S.
    Łechtańska, J.M.
    Szadzińska, J,
    Powiązania:
    https://bibliotekanauki.pl/articles/184887.pdf
    Data publikacji:
    2013
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    osmotic dehydration
    convective drying
    banana
    red beetroot
    drying kinetics
    product quality
    odwadnianie osmotyczne
    suszenie konwekcyjne
    banan
    buraki
    kinetyka suszenia
    jakość produktu
    Opis:
    This article presents a quality analysis of convectively dried fruits and vegetables with preliminary osmotic dehydration. Tests were carried out on banana fruit and red beetroot samples. Hypertonic solutions of fructose for the banana and those of sucrose for the red beetroot were used, each one at three different concentrations. After osmotic dewatering treatment conducted at different time intervals and after osmotic dehydration the samples were dried convectively until an equilibrium with the surroundings was attained. Osmotic dehydration and convective drying curves were determined. The values of Solids Gain (SG), Water Loss (WL) and Weight Reduction (WR) were measured and changes in the samples’ colour and shape after convective drying with and without osmotic pretreatment were assessed.
    Źródło:
    Chemical and Process Engineering; 2013, 34, 1; 51-62
    0208-6425
    2300-1925
    Pojawia się w:
    Chemical and Process Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-10 z 10

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