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70.987  Articles
1 of 7.100 pages  |  10  records  |  more records»
Compost compression processes, such as pelleting, increase bulk density, improve storability, reduce transportation costs and make easier materials handling using existing equipment for handling and storage of grains. It is important to prevent quality de... see more

Spatial heterogeneity in soil properties has been a challenge for providing field-scale estimates of infiltration rates and surface soil moisture content over natural fields. In this study, we develop analytical expressions for effective saturated hydraul... see more

Thermal properties of mineral wool based materials appear to be of particular importance for their practical applications because the majority of them is used in the form of thermal insulation boards. Every catalogue list of any material producer of miner... see more

Within the MO.NA.CO. Project the environmental effectiveness of GAEC cross-compliance Standard 3.1 ‘Ploughing in good soil moisture conditions’ was evaluated, as well as the economic evaluation of the competitiveness gap for farmers which conform or do no... see more

The objective of this study was to investigate the drying characteristics and kinetics of red pepper and bitter leaf under the influence of different drying temperatures. The drying experiments were carried out at dry bulb temperature of 35, 45, 55 and 75... see more

The aim of this study was to investigate the effect of osmotic dehydration on effective moisture diffusivity and rehydration characteristics of osmo-air dehydrated tomato. Sliced tomato samples of Hausa variety of uniform 10 mm thickness were deseeded, bl... see more

Appropriate drying model is an important attribute for describing the drying kinetics of food products. Thin layer drying of taro roots were performed in a laboratory scale hot air dryer operated at 50oC, 60oC and 70oC temperature with air velocity of 0.5... see more

 Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus ... see more

Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatme... see more

1 of 7.100 pages  |  10  records  |  more records»