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Artículos de revistas sobre el tema "Drying"

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Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 22 de junio de 2024

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1

Edelmann, Richard E. y Margaret E. Hogan. "A comparative study of fixation and dehydration techniques for the preservation of conidial structures in fungi for SEM". Proceedings, annual meeting, Electron Microscopy Society of America 45 (agosto de 1987): 982–83. http://dx.doi.org/10.1017/s042482010012919x.

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Conventional preparative techniques for biological specimens For scanning electron microscopy (SEM), when used for Fungal specimens, involve immersion in fixation and dehydration solutions. This often results in physical damage to delicate reproductive structures. Attempts at eliminating this damage using OsO4 vapors as a fixative, followed by air drying, may also produce less than optimal results.In order to devise an improved method for preparing fungal specimens, several genera were selected for their very delicate aerial conidial structures, and were prepared using six different procedures. The various protocols were as Follows:1)Immersion Fixation in 1% paraformaldehyde, 2.5% glutaraldehyde in H2O, post-fixation with 2% OsO4, and critical point drying2)2% OsO4 (in H2O) vapor fixation and air drying3)2% OsO4 (in H2O) vapor fixation and freeze drying4)Powdered paraformaldehyde in a 6% relative humidity atmosphere vapor fixation and air drying5)Aqueous 5% paraformaldehyde/8% glutaraldehyde vapor fixation, and air drying6)Aqueous 5% paraFormaldehyde/8% glutaraldehyde vapor fixation, and freeze drying

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2

Do, Thuy Khanh Linh, Thanh Tuan Chau, Tran Khanh Linh Vu y Tan Dung Nguyen. "Study on Calculating, Designing and Manufacturing the Smart Infrared Drying System". Journal of Technical Education Science, n.º 73 (28 de diciembre de 2022): 64–73. http://dx.doi.org/10.54644/jte.73.2022.1295.

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The infrared drying technology has been known as the energy saving technology. The infrared dried products keep their quality better than those dried by other normal methods. This research will present the results of calculating, designing, and manufactured the infrared drying system with the capacity of 12 kilograms materials per batch. The drying process is automatically controlled and measured by the computer program. After successfully manufactured, the drying system was used to dry the pineapple products with a thickness of 3 to 4 mm and followed by the drying modes: 69 °C of the drying temperature, 5 m/s of the rate of drying factors, and 5.0 hours of the drying time. The results showed that the energy cost was 2.013 kWh/kg of products lower than that of 3.8 kW/kg of products dried by the normal dryings, the moisture content reached 9.96 %, reduced products cost, and prolonged the self-life. The dried pineapple showed the bright yellow, natural odors, and better quality than that dried by normal methods. Thus, the manufactured drying system can improve the post-harvest preserving matters of Vietnamese agricultural products and lead to high economic efficiency.

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3

Mabasso, Geraldo A., Valdiney C. Siqueira, Wellytton D. Quequeto, Rodrigo A. Jordan, Elton A. S. Martins y Vanderleia Schoeninger. "Energy efficiency and physical integrity of maize grains subjected to continuous and intermittent drying". Revista Brasileira de Engenharia Agrícola e Ambiental 25, n.º 10 (agosto de 2021): 710–16. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n10p710-716.

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ABSTRACT Grain drying is a common process, due to its need for the maintenance of quality, but it is the activity with the highest energy demand among the postharvest stages. Thus, this study aimed to evaluate the effect of different tempering times on the energy efficiency of drying process and maintenance of cell membrane integrity of maize grains harvested with moisture content at 0.34 ± 0.01 d.b. The grains were dried in an experimental fixed-bed dryer with control of temperature and air flow conditions. The experiment was conducted in a completely randomized design with five tempering times (0, 4, 8, 12 and 16 hours) and four repetitions, where zero corresponds to continuous drying, while the remaining times correspond to the intermittent dryings. The grains were dried at the temperature of 100 ºC and air flow of 15.4 m3 min-1 t-1 until reaching moisture content of 0.16 ± 0.03 d.b. For intermittent drying, the process was interrupted with 0.22 ± 0.02 d.b. and restarted after the tempering time. The increase of tempering time led to reductions in effective drying time, specific energy consumption, electrical conductivity and damage and increase in the drying rate and overall energy efficiency. Intermittent drying reduced the drying time, being 30.25% more efficient than continuous drying.

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4

Dung, Nguyen Thi Thuy y Nguyen Van Thuan. "Influence of Drying Temperature on Drying Kinetics and Appearance of Avocado Slices in Heat Pump Drying Process". International Journal of Engineering and Technology 15, n.º 3 (agosto de 2023): 89–93. http://dx.doi.org/10.7763/ijet.2023.v15.1226.

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The avocado is a nutritious fruit that originated from tropical countries such as Central and Southern America, and Southeast Asia. From the commercial point of view, it is an important fruit with a total world production is around eight million tons in 2020. Fresh avocados can be consumed directly or stored before advanced processing. The drying technique can be applied as an efficient post-harvesting technique to prolong the storage time of avocados. In this paper, heat pump drying experiments were performed to evaluate the influence of drying conditions on the drying time, the moisture diffusion coefficient, and the color change of avocado slices. It was obtained that color change can be decreased by increasing the drying temperature from 35 °C to 50 °C. Additionally, the effective moisture diffusivity was enhanced approximately two times by increasing temperature. It was suggested that a drying temperature of 50 °C should be used for the heat pump drying system operation and design to shorten drying time and prevented the quality of avocado. Additionally, empirical models were established to describe the drying behavior of avocados. The results indicated that the Page model can reflect well the evolution of moisture content over time with determination coefficient R2 greater than 0.996.

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5

Tavita, Gusti Eva, Mega Sari Juane Sofiana, Asri Mulya Ashari, Rita Kurnia Apindiati, Lucky Hartanti y Warsidah Warsidah. "Characterization and Antioxidant Activity of Herbal Tea from Gambir Leaves (Uncaria gambir) with Different Drying Processes". Sainstek : Jurnal Sains dan Teknologi 15, n.º 2 (31 de diciembre de 2023): 69. http://dx.doi.org/10.31958/js.v15i2.7719.

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Recently, natural antioxidants have been explored to reduce the side effects of synthetic antioxidants. Plants from the Rubiaceae family have strong antioxidants and are widely used in food and cosmetic preparations. his study aims to determine gambir leaf herbal tea's physical-chemical characterization and antioxidant activity (Uncaria gambir) in different drying processes. The processing of drying is drying in direct sunlight and drying with an oven at 60oC for 7 hours. The physical-chemical characterizations are water and ash content, pH, and organoleptic of the herbal tea—the antioxidant activity of the herbal tea determination using the free radical scavenging method 2,2-diphenyl-1-picrylhydrazyl (DPPH). The characteristics compare with SNI 3836 of 2013. The herbal tea of Gambir with oven drying is the best yield (53.21%). The antioxidant activity (IC50) of herbal tea in direct sunlight and oven dryings are 122.44 ppm and 82.21 ppm, respectively.

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6

Mejzr, J. y B. Hanousek. "Drying of hop". Research in Agricultural Engineering 53, No. 4 (7 de enero de 2008): 155–60. http://dx.doi.org/10.17221/1957-rae.

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In the Czech Republic, belt kilns are predominantly used for hop drying. As in the world other types of hop kilns, such as box kilns, are also frequently used, the comparison appears desirable between the efficiency and quality of the technological processes in the individual kiln types. The present work is aimed at determining the hop drying parameters in the belt hop kiln, and their optimisation.

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7

Чернышев, Aleksandr Chernyshev, Ефимова y Tatyana Efimova. "Physical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic actionPhysical and mechanical properties and drying modes of Quercus petraea without artificial humidification in convective drying chambers of periodic action". Forestry Engineering Journal 4, n.º 1 (21 de abril de 2014): 146–50. http://dx.doi.org/10.12737/3359.

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The features of the process and drying modes without artificial humidification of uncut Quercus petraea lumber in convective drying chambers without artificial humidification for furniture and joinery production of premium class is considered. The data of physical and mechanical properties of Quercus petraea, such as density, the number of annual rings and the percentage of late wood are given. The drying process of Quercus petraea was mathematically modeled previously, values of transient humidity and other key operating parameters were obtained, and then practical industrial dryings in one stock chamber with load capacity of 10 cubic metres were carried out.

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8

Darniati, Iis, Yuwana Yuwana y Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES". Jurnal Agroindustri 5, n.º 1 (29 de mayo de 2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.

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Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords :

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9

Piechnik, E., M. Stebel, M. Palacz, M. Haida, J. Bodys, B. Melka, A. Ciesielska, J. Smolka y A. J. Nowak. "Simplified computational model of the primary and secondary freeze-drying process of agriculture and marine foods". Journal of Physics: Conference Series 2766, n.º 1 (1 de mayo de 2024): 012037. http://dx.doi.org/10.1088/1742-6596/2766/1/012037.

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Abstract The food freeze-drying is a low-pressure and low-temperature dehydration process during which the following basic steps can be distinguished: (1) freezing of the food product in the chamber, (2) vacuuming of the freezing chamber, (3) ice sublimation from a frozen food product (primary drying), (4) removing the water bound in the food product (secondary drying). This paper discusses a simplified 1-D in-house computational model of the primary and secondary freeze-drying processes, i.e. stages 3 and 4. In particular, it allows for times prognosis of both, primary and secondary freeze-dryings separately. Finally, that analysis provided the basis for the proper selection of the thermal parameters in the process. Complex analysis of the drying process can also result in the reduction of energy consumption. In this project the experimental campaign together with computer simulations has been performed for various food products including meat, fruit and vegetables.

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10

Tong, Yun. "Research and Application of Energy Saving Technology in Textile Warp Slashing Process". Applied Mechanics and Materials 508 (enero de 2014): 223–26. http://dx.doi.org/10.4028/www.scientific.net/amm.508.223.

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Discussion on application on energy saving technology in textile warp sizing, high steam pressure is used to cooking sizing glue so as to reduce the steam consumption, high pressure of squezzing roller in sizing box of sizing machine can decrease load of drying, dryng cyclinder is the best choice among various drying ways in term of energy saving.

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11

Doymaz, I., A. S. Kipcak y S. Piskin. "Microwave drying of green bean slices: drying kinetics and physical quality". Czech Journal of Food Sciences 33, No. 4 (3 de junio de 2016): 367–76. http://dx.doi.org/10.17221/566/2014-cjfs.

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12

Yuwana, Y. "Model Kurva dan Pendugaan Lama Waktu Pengeringan Tandan Kosong, Pelepah dan Serat Tandan Kosong Kelapa Sawit". AGROINTEK 12, n.º 1 (28 de marzo de 2018): 16. http://dx.doi.org/10.21107/agrointek.v12i1.3242.

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Biomassa originated from palm oil plant is potential to be processed into various industrial products. In the production line this material needs to dry into certain level of moisture content, mostly about 10% (wet basis) and commonly called as dry material. It is advantageous if the dryng time to produce a dry material can be predicted. Prediction is usually approached by setting up drying model of the material. The most common drying model in formulated in the form of moisture ratio in function of drying time in which the moisture content is calculated in dry basis. On the other, in practice, the moisture content of material is expressed in wet basis. The objectives of this research were to determine the drying curves and to predict the drying times of palm oil empty fruit bunches, stem and fiber dried from solar dying and oven drying. Three series of experiments were carried out according to the types of materials. The results of the experiments revealed as follows. The curves produced by the solar energy dryer operating at drying temperatures ranged from 42oC to 54,5oC for both empty fruit bunches and stem were quadratic whereas the curves produced by the oven having temperature of 105 oC for stem and fiber were linear and quadratic respectively. The form of curves obtained from the relationships between materials moisture contents determined in wet basis and drying times were similar to the curves of materials moisture ratios in function of drying times. The drying times of the solar energy drying for the empty fruit bunches were 20 hours dan 19.3 hours for Dura variety and Tenera variety respectively while those of stems were 16.3 hours and 17.9 hours respectively for Dura variety and Tenera variety. The drying times of the oven drying for the stems were 7.1 hours, 6.9 hours and 5.0 hours respectively for the lower, middle and upper parts of the stems. The drying times of oven drying for the fibers were 6.4 hours and 6.2 hours respectively for the outer and inner field stacks empty fruit bunches origins

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13

Durkee, John. "Parts drying vs. drying of coatings". Metal Finishing 105, n.º 4 (abril de 2007): 51–52. http://dx.doi.org/10.1016/s0026-0576(07)80588-5.

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14

Durkee, John. "Parts Drying vs. Drying of Coatings". Metal Finishing 110, n.º 7 (septiembre de 2012): 33–35. http://dx.doi.org/10.1016/s0026-0576(13)70100-4.

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15

Lamm, É. L. "New drying and drying-calcinating equipment". Chemical and Petroleum Engineering 42, n.º 3-4 (marzo de 2006): 173–83. http://dx.doi.org/10.1007/s10556-006-0074-5.

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16

Mulet, A., A. Berna y C. Rossello. "DRYING OF CARROTS. I. DRYING MODELS." Drying Technology 7, n.º 3 (septiembre de 1989): 537–57. http://dx.doi.org/10.1080/07373938908916608.

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17

Scherer, George W. "Drying gels VII. Diffusion during drying". Journal of Non-Crystalline Solids 107, n.º 2-3 (enero de 1989): 135–48. http://dx.doi.org/10.1016/0022-3093(89)90454-7.

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18

Chayjan, R. A. y M. Kaveh. "Drying characteristics of eggplant (Solanum melongena L.) slices under microwave-convective drying". Research in Agricultural Engineering 62, No. 4 (28 de noviembre de 2016): 170–78. http://dx.doi.org/10.17221/13/2015-rae.

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A laboratory scale microwave-convection dryer was used to dry the eggplant fruit, applying microwave power in the range of 270–630 W, air temperature in the range of 40–70°C and air velocity in the range of 0.5–1.7 m/s. Six mathematical models were used to predict the moisture ratio of eggplant fruit slices in thin layer drying. The results showed that the Midilli et al. model had supremacy in prediction of turnip slice drying behavior. Minimum and maximum values of effective moisture diffusivity (D<sub>eff</sub>) were 1.52 × 10<sup>–9</sup> and 3.39 × 10<sup>–9</sup> m<sup>2</sup>/s, respectively. Activation energy values of eggplant slices were found between 13.33 and 17.81 kJ/mol for 40°C to 70°C, respectively. The specific energy consumption for drying eggplant slices was calculated at the boundary of 86.47 and 194.37 MJ/kg. Furthermore, in the present study, the application of Artificial Neural Network (ANN) for predicting the drying rate and moisture ratio was investigated. Microwave power, drying air temperature, air velocity and drying time were considered as input parameters for the model.

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19

Wang, Hai, Zihe Zhang, Yingna Liu, Xuexia Guo, Shuang Li, Yu Liu, Guowei Ran, Jie Wang y Xinlei Wang. "Drying characteristics and solar convective drying kinetics of China Hami melon slice". SDRP Journal of Food Science & Technology 4, n.º 6 (2019): 804–14. http://dx.doi.org/10.25177/jfst.4.6.ra.553.

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20

Levien, A., L. Baudet y S. Peske. "Stationary drying of soybean seed using drying air of different relative humidities". Seed Science and Technology 36, n.º 1 (1 de abril de 2008): 148–56. http://dx.doi.org/10.15258/sst.2008.36.1.15.

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21

Tiwari, Soumitra. "Variation of Different Drying Characteristics of Moringa Leaves on Different Drying Methods". Emerging Trends in Nutraceuticals 1, n.º 2 (28 de julio de 2022): 14–25. http://dx.doi.org/10.18782/2583-4606.108.

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Moringa oleifera, one of the multipurpose utility trees, is widely cultivated in different regions of India and throughout the World. M.o.l. belongs to M.o.l family and known with the various names according to their origin and local dialect. Different parts of M.o.l.tree are widely used as source of as multi-nutrition, multi-vitamins and medicinal compounds. M.o.l. are one of the edible parts of the tree carrying a bundle of nutrients and multi-vitamins. The present investigation focused on evaluating the physic-chemical properties of M.o.l. leaves, study of drying behaviour of M.o.l. using different drying methods namely shade drying, hot air oven drying (40, 50, 60 & 70˚C) and microwave drying (300, 450 & 600 W). Also, analysis of the nutritional and proximate composition such as fat, protein, ash, fiber, carbohydrate and energy value, mineral fractions viz. calcium, magnesium, iron and zinc and vitamins of dried M.o.l. were carried out. The weighted M.o.l. were taken and dried in different drying methods and conditions. The weight reduction of the samples was measured periodically until the constant weights were observed.

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22

Vermaas, H. F. "Drying Eucalypts for Quality: Material Characteristics, Pre-drying Treatments, Drying Methods, Schedules and Optimisation of Drying Quality". South African Forestry Journal 174, n.º 1 (noviembre de 1995): 41–49. http://dx.doi.org/10.1080/00382167.1995.9629877.

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23

Phoungchandang, S., S. Nongsang y P. Sanchai. "The Development of Ginger Drying Using Tray Drying, Heat Pump–Dehumidified Drying, and Mixed-Mode Solar Drying". Drying Technology 27, n.º 10 (22 de octubre de 2009): 1123–31. http://dx.doi.org/10.1080/07373930903221424.

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24

Yuniarti, K., A. Setiadi, E. Basri, Fahriansyah y Saefudin. "Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality". IOP Conference Series: Earth and Environmental Science 1309, n.º 1 (1 de marzo de 2024): 012004. http://dx.doi.org/10.1088/1755-1315/1309/1/012004.

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Abstract Noni fruit contains several beneficial compounds for health, including scopoletin as its active component. The fruits contain a high moisture content, generally above 80%, rendering them to rot quickly. The drying process can potentially increase the fruit’s shelf life as it reduces the moisture content, stop the enzymatic reactions/microorganism activities and inhibit the quality degradation. This study compared the drying performance and post-process quality of noni fruit slices from the microwave and hot-steam-air drying at 50°C and 60°C. The drying performance parameters were time and rate. Several post-drying quality parameters stipulated in Indonesia pharmacopoea standard, such as scopoletin, total ash, and insoluble-acid ash contents, were observed. The results show the drying rate of noni fruit ranged from -3.51 x 10−3 % min−1 (for microwave-drying) to -2.45 x 10-5 % min−1 (for hot-steam-air drying at 50°C). Noni fruits from hot-steam-air drying at 60°C had the highest scopoletin content (22.47 mg kg−1) and the lowest total ash content (4.78%). Microwave-dried noni fruit had the lowest insoluble-acid ash content (0.02%). Drying methods significantly affected the drying rate, total ash content, and insoluble-acid ash content of noni fruit. Treatment scoring shows microwave- and hot-steam-air drying at 60°C are potential options for drying noni fruit.

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25

Adesanya, B. A., A. K. Nanda y John N. Beard. "DRYINC RATES DURING HIGH TEMPERATURE DRYING OF YELLOW POPLAR". Drying Technology 6, n.º 1 (marzo de 1988): 95–112. http://dx.doi.org/10.1080/07373938808916362.

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26

Mirzaakbarovna, Mirzababayeva Sahiba. "Wood Drying In Construction". American Journal of Applied sciences 03, n.º 05 (31 de mayo de 2021): 229–33. http://dx.doi.org/10.37547/tajas/volume03issue05-36.

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27

Mehta, Jigesh, Deepak Singh Panwar, Smit Ghardesia, Atik Chauhan, Virajsinh V. Atodariya, Bannishikha Banerjee, Anand Metre y Mathurkumar S. Bhakhar. "Drying of Banana-Stepwise Effect in Drying Air Temperature on Drying Kinetics". Open Chemical Engineering Journal 14, n.º 1 (24 de agosto de 2020): 71–76. http://dx.doi.org/10.2174/1874123102014010071.

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Objective: Three Different varieties of Banana namely Dwarf Cavendish (Ankleshwar region), Lacatan (Valia region) and Harichal (Bharuch region) were collected from the south Gujarat region, India to check the drying parameters. A pilot scale natural draft tray dryer was used for the drying experimental work. Methods: The performance of all the varieties of banana were verified with and without blanching operation. Change in colour, texture, shrinkage and appearance were studied. Blanching has a remarkable effect on the appearance and shrinkage of the banana samples. Results: On the other side, temperature does not show any countable effect on the shrinkage. For the Lacatan and Harichal banana samples, observed shrinkage was found to be very less at 60 º C and 70 º C while for Dwarf Cavendish sample, shrinkage was found more effective at all varying temperature ranges. Conclusion: Appearance, Colour and Texture of Dwarf Cavendish and Harichal were found to be significant at 70 º C and 80 º C while for Lacatan, no such acceptable changes were observed. Overall, blanching was found to be effective in improving the appearance and colour of all varieties of banana.

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28

Timofeev, Oleg y Arun S. Mujumdar. "Press Drying, Condebelt Drying and Impulse Drying of Paper a Selective Bibliography". Drying Technology 11, n.º 7 (enero de 1993): 1885–902. http://dx.doi.org/10.1080/07373939308916933.

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29

Marchevsky, V. M., O. A. Novokhat, V. T. Vozniuk y I. A. Danchyshen. "Intensification of Paper Drying on Drying Cylinders". Journal of Engineering Sciences 7, n.º 1 (2020): F45—F49. http://dx.doi.org/10.21272/jes.2020.7(1).f5.

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One of the most energy-intensive processes is the drying process. Therefore, an important task is to reduce heat consumption for drying. Various ways to improve the drying devices of paper and cardboard machines are identified. The main disadvantages of these improvements are given. The limiting factor of heat transfer from water vapor to paper is established. The dependence of thermal resistance on the thickness of the condensate layer is given. The authors have developed a new design for condensate drainage. The developed design allows installing movable siphons without replacement of steam inlet heads of the old type (for fixed siphons) with their insignificant modernization and cutting of an annular groove inside the drying cylinder. This will ensure a minimum level of condensate and eliminate the possibility of suction of steam into the condensate return system. Additionally, this will reduce thermal resistance, heat loss, and reduce energy consumption for paper drying as a whole. Keywords: paper drying, moisture content, drying cylinder, thermal resistance, heat transfer.

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30

İşleroğlu, Hilal, İzzet Türker, Banu Koç y Mehmet Tokatlı. "Drying of Biotechnological Materials: Spray-Freeze Drying". Pamukkale University Journal of Engineering Sciences 24, n.º 7 (2018): 1393–402. http://dx.doi.org/10.5505/pajes.2017.40374.

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31

Chabane, Foued, Djamel Bensahal, Abdelhafid Brima y Noureddine Moummi. "Solar drying of drying agricultural product (Apricot)". Mathematical Modelling of Engineering Problems 6, n.º 1 (18 de febrero de 2019): 92–98. http://dx.doi.org/10.18280/mmep.060112.

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32

Kougiya, F. A. "Drying of Rubbers in Screw Drying Machines". International Polymer Science and Technology 34, n.º 1 (enero de 2007): 65–67. http://dx.doi.org/10.1177/0307174x0703400115.

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33

Roy, Saikat y Mahesh S. Tirumkudulu. "Drying and Consolidation in Drying Colloidal Dispersions". Procedia IUTAM 15 (2015): 57–63. http://dx.doi.org/10.1016/j.piutam.2015.04.009.

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34

Kobayashi, Nobusuke, Kazuki Okada, Yuma Tachibana, Kenji Kamiya, Takumi Ito, Hironari Ooki, Baiqiang Zhang, Akira Suami y Yoshinori Itaya. "Drying behavior of sludge with drying accelerator". Drying Technology 38, n.º 1-2 (23 de abril de 2019): 38–47. http://dx.doi.org/10.1080/07373937.2019.1605611.

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35

Mujumdar, Arun S. "FREEZE DRYING WORLD UPDATE IN DRYING TECHNOLOGY". Drying Technology 7, n.º 4 (diciembre de 1989): 833–34. http://dx.doi.org/10.1080/07373938908916632.

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36

Djaeni, M., P. Bartels, J. Sanders, G. van Straten y A. J. B. van Boxtel. "Multistage Zeolite Drying for Energy-Efficient Drying". Drying Technology 25, n.º 6 (11 de junio de 2007): 1053–67. http://dx.doi.org/10.1080/07373930701396535.

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37

Antal, Tamás, Benedek Kerekes, László Sikolya y Mohamed Tarek. "Quality and Drying Characteristics of Apple Cubes Subjected to Combined Drying (FD Pre-Drying and HAD Finish-Drying)". Journal of Food Processing and Preservation 39, n.º 6 (28 de julio de 2014): 994–1005. http://dx.doi.org/10.1111/jfpp.12313.

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38

Korpa, A. y R. Trettin. "The influence of different drying methods on cement paste microstructures as reflected by gas adsorption: Comparison between freeze-drying (F-drying), D-drying, P-drying and oven-drying methods". Cement and Concrete Research 36, n.º 4 (abril de 2006): 634–49. http://dx.doi.org/10.1016/j.cemconres.2005.11.021.

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39

Song, Qi y Xinhua Wei. "Establishment of Rice Quality Prediction Model for Intermittent Drying". Transactions of the ASABE 64, n.º 4 (2021): 1355–63. http://dx.doi.org/10.13031/trans.14243.

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HighlightsThis study explored the feasibility of developing an evaluation method for rice quality.A unified quality scale for different drying cycles facilitates evaluation of rice quality after drying.A head rice yield (HRY) prediction model was established that fit well with the actual HRY.The established HRY prediction model can be used as a performance index for optimization of rice drying.Abstract. Intelligent control of the drying process is important to achieve better rice quality. An effective quality evaluation method is the basis for intelligent control of rice drying. To study the effects of intermittent drying on the quality of paddy rice and explore the feasibility of establishing a quality evaluation method, intermittent drying experiments were conducted with variety Nanjing 9108 (Oryza sativa L.). The paddy samples were dried from an initial moisture content of 23.10% to 14% wet basis (w.b.). The paddy samples were initially dried at 60°C to various moisture contents without tempering. These pre-dried samples were then dried using different drying temperatures to obtain specific moisture content reductions, tempered, and then dried again at 60°C to the final moisture content of 14% w.b. without tempering. After drying, the quality parameters of the paddy samples were measured and analyzed. The R2 values of the head rice yield (HRY) prediction model, chalkiness prediction model, and protein prediction model established in this study were 0.75, 0.44, and 0.26, respectively. The HRY prediction model was shown to accurately predict HRY in the intermittent drying experiments. Within the range of the model parameters, the effectiveness of the HRY prediction model was explored by constant-temperature intermittent drying and variable-temperature intermittent drying. The results showed that if the summation of the predicted changes in HRY is large, then the measured HRY will be large. Therefore, the HRY prediction model can be used as a performance index for rolling optimization of the paddy drying process. Keywords: Head rice yield, Intermittent drying, Prediction model, Rice quality.

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40

Moreira, Rodrigo Victor, Jefferson Luiz Gomes Corrêa, Leandro Levate Macedo, Cintia da Silva Araújo, Wallaf Costa Vimercati, Amanda Umbelina de Souza, Irineu Petri Júnior y João Renato de Jesus Junqueira. "Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities". Research, Society and Development 10, n.º 10 (18 de agosto de 2021): e541101019351. http://dx.doi.org/10.33448/rsd-v10i10.19351.

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Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.

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41

Jesus, S. S. de y R. Maciel Filho. "Drying of α-amylase by spray drying and freeze-drying - a comparative study". Brazilian Journal of Chemical Engineering 31, n.º 3 (septiembre de 2014): 625–31. http://dx.doi.org/10.1590/0104-6632.20140313s00002642.

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42

Sugarman, Jane E. y Timothy J. Vitale. "Observations on the Drying of Paper: Five Drying Methods and the Drying Process". Journal of the American Institute for Conservation 31, n.º 2 (1992): 175. http://dx.doi.org/10.2307/3179491.

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43

Antal, T. "DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING)". Hungarian Agricultural Engineering, n.º 31 (2017): 33–44. http://dx.doi.org/10.17676/hae.2017.31.33.

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44

Sugarman, Jane E. y Timothy J. Vitale. "Observations on the Drying of Paper: Five Drying Methods and the Drying Process". Journal of the American Institute for Conservation 31, n.º 2 (enero de 1992): 175–97. http://dx.doi.org/10.1179/019713692806066682.

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45

Karaaslan, Sevil, Handan Culal Kilic y Kamil Ekinci. "Effects of solar tunnel drying, shade drying and microwave drying methods on the drying kinetics of strawberry (Fragaria ananassa)". Semina: Ciências Agrárias 43, n.º 5 (17 de junio de 2022): 1941–56. http://dx.doi.org/10.5433/1679-0359.2022v43n5p1941.

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Whole and halved strawberries were dried by using three methods, which were solar tunnel drying, shade drying, and microwave drying (180W, 540W, and 900W) to determine drying characteristic and modelling. The researchers measured solar irradiation at ambient and drying air temperatures and air velocity at specific intervals in various parts of the dryer. How microwave drying (180, 540, and 900 W) affected the drying time and drying ratio of the whole and halved strawberry samples was investigated. In addition, the data on the drying process were applied to 5 different mathematical models, which were Weibull distribution, Midilli et al., Jena and Das and Aghbashlo et al. Equation Models. The researchers compared the performance levels of the models according to correlation coefficient (R2), chi-square value (χ2), besides the root mean square error (RMSE) between moisture ratios that were observed and predicted. Furthermore, the Weibull Distribution and Midilli et al. models were found to reveal the ratio of drying in a satisfactory way for all the methods of drying.

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46

Magistrali, P. R., A. C. José, J. M. R. Faria y J. F. Nascimento. "Slow drying outperforms rapid drying in augmenting the desiccation tolerance of Genipa americana seeds". Seed Science and Technology 43, n.º 1 (28 de abril de 2015): 101–10. http://dx.doi.org/10.15258/sst.2015.43.1.11.

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47

Mohammed, Hamdoon A., Mohsen S. Al-Omar, Salman A. A. Mohammed, Mohamed S. A. Aly, Abdulmalik N. A. Alsuqub y Riaz A. Khan. "Drying Induced Impact on Composition and Oil Quality of Rosemary Herb, Rosmarinus Officinalis Linn". Molecules 25, n.º 12 (19 de junio de 2020): 2830. http://dx.doi.org/10.3390/molecules25122830.

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The natural drying of Rosmarinus officinalis Linn. herbs severely affects its volatile oil quality and yields, which is reported here for the first time. The oils obtained through hydrodistillation from fresh, one, two, and three-weeks dried herbs were analyzed by gas chromatography–mass spectroscopy (GC–MS) and gas chromatography–flame ionization detector (GC-FID), and the yields were 198 ± 3.45, 168.7 ± 5.11, and 97.8 ± 1.27 mg, respectively, as compared to the internal referral standard of 327 ± 5.91 mg yield of the one-week dried herbs’ oil. Camphor, the major constituent, significantly depleted from 20.96% to 13.84%, while bornyl acetate yields increased from 1.42% to 12.46% (p values < 0.0001) in three-weeks drying, reflecting the redox processes undergoing within the oil during drying. Several constituents (25) were found in one-week dried herbs’ oil as compared to the fresh, two-, and three-weeks oils, which consisted of 23, 19, and 14 constituents, respectively, leading to the recommendation of the one-week drying of the herb for maximum oil yield. The DPPH (2, 2-diphenyl-1-picryl-hydrazyl) reactivity was highest for the two- and three-weeks dried herb-based oils, followed by the one-week dried- and fresh-herb-based oils (p < 0.0001), again indicating major chemical changes during herbs’ dryings, affecting the free-radical scavenging capacity of these batches of oils obtained after different drying times.

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48

István Farkas. "Solar drying". Stewart Postharvest Review 4, n.º 2 (2008): 1–8. http://dx.doi.org/10.2212/spr.2008.2.9.

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49

Min, Jeong-Bum. "Drying adhesives". Restorative Dentistry & Endodontics 39, n.º 2 (2014): 148. http://dx.doi.org/10.5395/rde.2014.39.2.148.

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50

Findlay, Alyssa. "Drying up". Nature Climate Change 11, n.º 10 (30 de septiembre de 2021): 801. http://dx.doi.org/10.1038/s41558-021-01180-w.

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