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4.680  Articles
1 of 468 pages  |  10  records  |  more records»
The object of research is drying of spent coffee grounds. In modern production, the issues of rational use of energy in all processes of food technology, including drying, are urgently raised. In many food technologies, 2–3 times more energy is used than ... see more

The object of research is drying of spent coffee grounds. In modern production, the issues of rational use of energy in all processes of food technology, including drying, are urgently raised. In many food technologies, 2–3 times more energy is used than ... see more

 In Drying characteristic for infrared drying of tomato slices were investigated. The drying experiments were carried out using Kerewa local varieties of tomato at five infrared drying power (150, 250, 300, 400 and 500 W) with slice thickness of 10 m... see more

In this study tomato slices were dried with three thicknesses (3, 5 and 7 mm), three temperatures (60°C, 70°Cand 80°C) and air speed of 1.1 ms-1 in a combined infrared-hot air dryer.  Distance from infrared source was 70 cm, while, input air temperat... see more

The drying characteristics of green peas during combined hot air-infrared drying were examined. The experiments were carried out for combination of four infrared power intensities (0, 0.2, 0.4 and 0.6 W.cm-2) and three levels of drying air flow rate (0.5,... see more

Increased interest is being shown in infrared drying today because of the environmental and technological advantages offered by this method. In order to assess the advantages of this drying process, extensive trials have been carried out. The objective of... see more

The object of research is the zeolite drying process by radiation method. Loose zeolite of two fractions (0–1 mm and 0–5 mm) are used as prototypes. Drying occurs at a layer thickness of zeolite equal to 3 and 5 mm. According to the source of thermal ener... see more

The paper reports experimental results collected for testing a drying process model for acoustically levitated droplets. More specifically, the so-called D2 versus time law is tested on droplets of homologous disaccharide aqueous solutions. For assessing ... see more

This paper investigated the effect of the components of fluidized bed dryer with two thermal sources of heater and infrared such as air temperature at three levels (40, 50 and 60°C) equivalent to radiation intensity of 0.031, 0.042 and 0.053 W.cm-3 in inf... see more

1 of 468 pages  |  10  records  |  more records»