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4.719  Articles
1 of 473 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

In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties of bean in Iran (Talash, Sadri and Mahali Khomein).  The experiments were carried out using distilled water at three temperatures (5°C, 25°C and 45°C)... see more

Cocoyam (Xanthosoma sagittifolium) has served as a cheap carbohydrate source for many people in the developing countries with prospects in the production of animal feed, lager beer, and its starch as binding agent in drug formulation. Drying is an importa... see more

This study presents comparisons between six algorithms used in the calculation of apparent thermal diffusivity (Kh) of the topsoil during measurement campaigns conducted at two equatorial sites. It further investigates the effects of transient and seasona... 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 473 pages  |  10  records  |  more records»