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Wyświetlanie 1-15 z 32
Tytuł:
Influence of electric field on wheat grain drying
Autorzy:
Pietrzyk, W.
Sumorek, A.
Powiązania:
https://bibliotekanauki.pl/articles/25786.pdf
Data publikacji:
1999
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat grain
electrostatic field
energy consumption
drying method
convective drying
drying process
Źródło:
International Agrophysics; 1999, 13, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Suitable model for thin-layer drying of root vegetables and onion
Autorzy:
Górnicki, K.
Kaleta, A.
Choińska, A.
Powiązania:
https://bibliotekanauki.pl/articles/2082865.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
root vegetables
onion
drying kinetics
modelling
drying models
Opis:
The drying behaviour of carrot, parsley, red beetroot and onion slices of 5 and 10 mm thickness was investigated in a convective dryer at a drying temperature of 50, 60 and 70°C under natural convection conditions. The experimental drying data of the vegetables slices obtained were fitted to five empirical thin-layer models: Lewis (Newton), Henderson and Pabis, Page, Modified Page, Wang and Singh. The effects of the vegetable species, air drying temperature, and slice thickness on the model parameters were determined. Four statistical tools, namely, the determination coefficient, root mean square error, reduced chi-square, and t-statistic method were applied to determine the fittings. The Page model with the model parameters determined by a summation equation, a square type dependence for the drying air temperature and a rational one for the slice thickness is recommended as the most suitable model (R2 = 0.9699, RMSE = 0.0587, χ2 = 0.0035, t-stat = 0.6739).
Źródło:
International Agrophysics; 2020, 34, 1; 79-86
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of corona wind on the convective wheat grain drying course
Autorzy:
Sumorek, A.
Pietrzyk, W.
Powiązania:
https://bibliotekanauki.pl/articles/24313.pdf
Data publikacji:
2001
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
drying
wheat
grain
corona wind
electrical field
convective drying
Źródło:
International Agrophysics; 2001, 15, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of drying temperature on the electrical impedance characteristics of ginger slices
Autorzy:
Muhamaruesa, N.H.
Kamarudin, K.H.
Isa, M.I.N.M.
Salim, N.S.
Powiązania:
https://bibliotekanauki.pl/articles/2082874.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
ginger
hot air drying
moisture diffusivity
impedance analysis
drying kinetics
Opis:
Moisture removal during drying may induce structural changes in ginger, which may be correlated with its electrical impedance characteristics. In this study, ginger slices were dried using hot-air drying at temperatures of 50, 60 and 70°C. The drying kinetics and moisture diffusivity were determined. Also, the impedance changes during drying were evaluated using electrical impedance spectroscopy in the frequency range of 5 Hz to 1 MHz. The results showed that effective moisture diffusivity increased with increasing temperature, this lies in the range of 6.51×10-9 m² s-1 to 2.15×10-8 m² s-1. The impedance plot was found to be influenced by the drying temperature, moisture content and frequency. Impedance at 50°C decreased as the drying process proceeded, and started to increase during the final stage of drying. As for frequency, impedance decreased as the frequency increased. However, it was found that the impedance values at temperatures of 60 and 70°C were not recommended for further analysis due to scattered results. Therefore, this study suggested that the best temperature at which to study the impedance characteristics of ginger slices between the frequencies of 50 Hz and 1 MHz was found to be at the drying temperature of 50°C.
Źródło:
International Agrophysics; 2020, 34, 2; 281-287
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Drying kinetics and colour change of lemon slices
Autorzy:
Darvishi, H.
Khoshtaghaza, M.H.
Minaee, S.
Powiązania:
https://bibliotekanauki.pl/articles/24319.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
drying kinetics
colour change
lemon slice
mathematical modelling
drying
temperature
Opis:
The effect of microwave-convective heating on drying characteristics and colour change of lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 and 720Wand at 22°C, with air velocity of 1ms-1. The values of effective moisture diffusivity were found to be in the range between 1.87 10-8 and 3.95 10-8 m2 s-1, and the activation energy was estimated to be 10.91 Wg-1. The drying data were fitted with six mathematical models available in the literature. The model describing drying kinetics of lemon slices in the best way was found. The colour change of the dried lemon slices was analysed and considered as a quality index affecting the drying quality of the product. The values of lightness/darkness, yellowness/blueness and hue angle increased, while the value of redness/greenness decreased with increasing microwave power.
Źródło:
International Agrophysics; 2014, 28, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Analysis of the geometrical changes of celery in a test piece during convection drying
Autorzy:
Lapczynska-Kordon, B.
Fraczek, J.
Powiązania:
https://bibliotekanauki.pl/articles/25474.pdf
Data publikacji:
2003
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
drying
shrinkage
surface
dimension
geometrical change
change analysis
celery
convective drying
Źródło:
International Agrophysics; 2003, 17, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Applications of superheated steam for the drying of food products
Autorzy:
Karimi, F.
Powiązania:
https://bibliotekanauki.pl/articles/24397.pdf
Data publikacji:
2010
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
food
drying
food preservation
convective drying
dehydrated product
superheated steam
colour
shrinkage
microstructure
preservation process
Źródło:
International Agrophysics; 2010, 24, 2; 195-204
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches
Autorzy:
Krystyjan, Magdalena
Ciesielski, Wojciech
Gumul, Dorota
Buksa, Krzysztof
Ziobro, Rafał
Sikora, Marek
Powiązania:
https://bibliotekanauki.pl/articles/972985.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
cereal starch
gelatinization
freeze-drying
process
Opis:
The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.
Źródło:
International Agrophysics; 2017, 31, 3; 357-365
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of the carrier material on the stability of chokeberry juice microcapsules
Autorzy:
Janiszewska-Turak, E.
Sak, A.
Witrowa-Rajchert, D.
Powiązania:
https://bibliotekanauki.pl/articles/2082593.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
encapsulation
spray drying
carriers
hygroscopicity
anthocyanins
Opis:
Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in this process is crucial. The aim of this study was to examine the influence of the carrier type on the dry matter, density, colour, hygroscopicity and anthocyanin content in powders after spray drying and storage. Low-crystallized maltodextrin, arabic gum, mixtures of maltodextrin and arabic gum (1:1; 2:1; 3:1) and rice starch were used as carriers. All powders showed a high dry matter content (96-99%) and low hygroscopicity (0.136-0.2 g H2O g-1 d.m.), indicating a good potential for the protection of microencapsulated anthocyanins during storage. However, after storage tests for anthocyanin content, the optimal carrier was found to be maltodextrin.
Źródło:
International Agrophysics; 2019, 33, 4; 517-525
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The electric field influence on drying curves of grain seeds in a fluidal layer
Autorzy:
Pietrzyk, W.
Horynski, M.
Scibisz, M.
Powiązania:
https://bibliotekanauki.pl/articles/26569.pdf
Data publikacji:
1996
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
grain seed
electrical field
drying process
rapeseed
Źródło:
International Agrophysics; 1996, 10, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Industry-scale spray-drying microencapsulation of orange aroma
Autorzy:
Jedlińska, A.
Samborska, K.
Witrowa-Rajchert, D.
Seuvre, A.-M.
Voilley, A.
Powiązania:
https://bibliotekanauki.pl/articles/2082556.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
powders
aromas
spray-drying
microencapsulation
aroma retention
Opis:
The article describes an attempt to solve a real industrial problem, connected with the not very efficient enclosure of orange aroma during industrial microencapsulation, by the replacement of conventional mixing by single-stage homogenization during feed emulsion preparation. The powders obtained from solutions after 17 MPa homogenization were characterized by a lower water content and better flowability. The powders from solutions after 25 MPa homogenization showed better myrcene retention. An additional aim of this work was to investigate the physicochemical properties of powders obtained from the cyclone container and the drying chamber. This approach is connected with the fact that older generation spray dryers do not have systems protecting against local powder deposits in the chamber. In such situations, in order to reduce losses, the powder from the cyclone container and the one from chamber are mixed together, even if they have different properties. The results obtained show the significant differences between the powders collected from the cyclone container and the chamber of the spray dryer in terms of water content, bulk density, particle-size distribution and aroma retention. The powders obtained from the chamber were characterized by a lower water content, better flowability and a lower porosity value. Hierarchical cluster analysis confirmed the differences between the investigated microcapsule variants.
Źródło:
International Agrophysics; 2019, 33, 3; 397-405
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Accurate measurements and establishment of a model of the mechanical properties of dried corn kernels
Autorzy:
Feng, J.
Wu, Z.
Qi, D.
Jin, Y.
Wu, W.
Powiązania:
https://bibliotekanauki.pl/articles/2082547.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
thin layer drying
corn kernel
mechanical property
model
Opis:
Mechanical drying significantly affects the mechanical properties of corn kernels. Improper drying may result in material losses and in a decline in quality due to pressure, collisions, and other factors during subsequent storage and transport operations. A literature survey revealed that at time of writing the characteristics of dried corn kernels have not been systematically and fully studied. In this paper, an orthogonal rotation combination test scheme was designed. Using a multiparameter controllable thin layer drying test bench, corn was dried under different conditions (temperature 30-60°C, relative humidity 30-60%, air velocity 0.46-0.94 m s–1, initial moisture content of corn of 20-30% w.b., tempering ratio 0-3). Then, a texture analyser was used to measure the mechanical properties (rupture force, rupture energy, modulus of elasticity and brittleness) of the dried corn kernels. Relationship models were established for the rupture force, rupture energy, modulus of elasticity and brittleness and drying conditions of corn kernels. An increase in the drying temperature from 30 to 60°C increased the rupture energy, elastic modulus, and brittleness of the corn kernels by 19.11, 11.76, and 4.02%, respectively; an increase in the drying relative humidity from 30 to 60% increased the rupture force, energy, modulus of elasticity and brittleness by 15.07, 13.74, 20.73, and 3.31%, respectively.
Źródło:
International Agrophysics; 2019, 33, 3; 373-381
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of electric field on the speed of convective removal of water from wheat grain
Autorzy:
Sumorek, A.
Pietrzyk, W.
Powiązania:
https://bibliotekanauki.pl/articles/24757.pdf
Data publikacji:
1999
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat grain
water
speed
electrical field
convective drying
Źródło:
International Agrophysics; 1999, 13, 4
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 32

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