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Artykuły w czasopismach na temat "Drying"
Edelmann, Richard E., i 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 (sierpień 1987): 982–83. http://dx.doi.org/10.1017/s042482010012919x.
Pełny tekst źródłaDo, Thuy Khanh Linh, Thanh Tuan Chau, Tran Khanh Linh Vu i Tan Dung Nguyen. "Study on Calculating, Designing and Manufacturing the Smart Infrared Drying System". Journal of Technical Education Science, nr 73 (28.12.2022): 64–73. http://dx.doi.org/10.54644/jte.73.2022.1295.
Pełny tekst źródłaMabasso, Geraldo A., Valdiney C. Siqueira, Wellytton D. Quequeto, Rodrigo A. Jordan, Elton A. S. Martins i Vanderleia Schoeninger. "Energy efficiency and physical integrity of maize grains subjected to continuous and intermittent drying". Revista Brasileira de Engenharia Agrícola e Ambiental 25, nr 10 (sierpień 2021): 710–16. http://dx.doi.org/10.1590/1807-1929/agriambi.v25n10p710-716.
Pełny tekst źródłaDung, Nguyen Thi Thuy, i 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, nr 3 (sierpień 2023): 89–93. http://dx.doi.org/10.7763/ijet.2023.v15.1226.
Pełny tekst źródłaTavita, Gusti Eva, Mega Sari Juane Sofiana, Asri Mulya Ashari, Rita Kurnia Apindiati, Lucky Hartanti i Warsidah Warsidah. "Characterization and Antioxidant Activity of Herbal Tea from Gambir Leaves (Uncaria gambir) with Different Drying Processes". Sainstek : Jurnal Sains dan Teknologi 15, nr 2 (31.12.2023): 69. http://dx.doi.org/10.31958/js.v15i2.7719.
Pełny tekst źródłaMejzr, J., i B. Hanousek. "Drying of hop". Research in Agricultural Engineering 53, No. 4 (7.01.2008): 155–60. http://dx.doi.org/10.17221/1957-rae.
Pełny tekst źródłaЧернышев, Aleksandr Chernyshev, Ефимова i 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, nr 1 (21.04.2014): 146–50. http://dx.doi.org/10.12737/3359.
Pełny tekst źródłaDarniati, Iis, Yuwana Yuwana i Syafnil Syafnil. "QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES". Jurnal Agroindustri 5, nr 1 (29.05.2015): 12–19. http://dx.doi.org/10.31186/j.agroind.5.1.12-19.
Pełny tekst źródłaPiechnik, E., M. Stebel, M. Palacz, M. Haida, J. Bodys, B. Melka, A. Ciesielska, J. Smolka i 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, nr 1 (1.05.2024): 012037. http://dx.doi.org/10.1088/1742-6596/2766/1/012037.
Pełny tekst źródłaTong, Yun. "Research and Application of Energy Saving Technology in Textile Warp Slashing Process". Applied Mechanics and Materials 508 (styczeń 2014): 223–26. http://dx.doi.org/10.4028/www.scientific.net/amm.508.223.
Pełny tekst źródłaRozprawy doktorskie na temat "Drying"
PREZIUSO, MARCO. "Preservation of selected sourdough: comparison of freezing, freeze drying, drying and spray drying techniques". Doctoral thesis, Università degli studi del Molise, 2018. http://hdl.handle.net/11695/84477.
Pełny tekst źródłaSpontaneous sourdough fermentation is one of the oldest methods used in the bakery industry for the production of homemade, typical and traditional breads and various bakery typical product of the Italian tradition. The modern biotechnology of baked goods largely uses fresh sourdough (namely sourdough of type I) as a natural leavening agent because of the many advantages it offers over baker’s yeast resulting in a final product with high sensory quality. Type I sourdough has the largest application and resembles the traditional processes. It is fully known that sourdough is characterized by a heterogeneous microbial consortium, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the bakery product its features such as improved taste, texture and aroma, high palatability, delayed staling and increased shelf-life. It is characterized by continuous (daily) propagation to keep the microorganisms in an active state. Furthermore, the ecosystem of sourdough type I can easily undergo modification due to factors affecting the management and preservation of the dough itself, such as modification of the ingredients used and the type of flour, the change in the storage temperature, the number of refreshments made, the hygienic conditions of the processing environment and the operator. Propagation of sourdough type I is achieved by daily back-slopping, using the mother sponge taken from the preceding fermentation, mixing it with water and flour, and allowing to ferment for at least 6 h at 30°C. So, the maintaining of a fresh sourdough starter requires a little extra time and effort because daily or weekly refreshments are necessary to guarantee its good vitality. For these reasons, numerous industrial bakeries use sourdough of type III, that include the addition of "Saccharomyces cerevisiae" yeast, often causing flattening of the aromatic characteristics of the finished products. A proper stabilization of the sourdough of type I over time could represent not only an important milestone in economic terms in the bakery industry but also a prerequisite for the protection of typical and traditional bakery products. Aim of PhD thesis was, therefore, to compare different techniques in order to identify the one that could better preserve the microbial characteristics of the sourdough of type I and thus the finished baked products. For this purpose, a sourdough of type I has been subjected to different storage modes: freezing, drying, freeze-drying and spray drying. Sourdough was selected among numerous typical sourdoughs, previously characterized for lactic acid bacteria and yeast count, pH and Total Titratable Acidity (TTA) value and volatile organic composition. After the preservation treatments, microbial vitality and chemical-physical properties of the doughs were assessed. Then, the stabilized sourdough starter were used in breadmaking manufacture to assess the ability to leaven and ferment the doughs. The breads obtained were subjected to sensorial analysis and digital image analysis. Positive and encouraging results were obtained mainly with the sourdough spray-dried. In fact, among the different storage techniques tested, spray drying showed the highest survival both of yeasts and lactic acid bacteria respect to the other techniques. Furthermore, the results suggested that spray-dried sourdough, opportunely refreshed, can be successfully used for breadmaking, leading to bread with sensorial characteristics comparable to those produced using fresh sourdoughs.
Tham, Thing Chai. "Improving drying efficiency and energy saving for crumb natural rubber drying with combined drying technologies". Thesis, University of Nottingham, 2018. http://eprints.nottingham.ac.uk/52329/.
Pełny tekst źródłaHashemi, Aghchehbody Seyed Jalaleddin. "Through drying of machine formed paper and drying nonuniformity". Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37702.
Pełny tekst źródłaThe general phenomenon of nonuniformity in through drying was examined, including its association with nonuniformity of paper structure, with process conditions affecting drying nonuniformity, and implications for minimizing the cost of providing the flow of drying air through semi-permeable grades of paper. The development and decay of non-uniformity during drying was demonstrated through two techniques, one based on the measurement of local sheet moisture content, the other with continuous monitoring of the local air exhaust temperature from the sheet. Drying nonuniformity is quite sensitive to the quality of formation and to drying intensity, and is less severe at both the higher and lower end of the basis weight range. The biggest effect on drying nonuniformity is the improvement possible by reduction in the initial moisture content. In-plane moisture diffusivity was determined to be a very strong function of sheet moisture content, and is not fast enough to reduce the sheet moisture nonuniformity during drying.
The study provides guidance in the possible future use of through air drying for application to grades of paper heavier than those for which it is now used.
Bosch, Thomas. "Aggressive Freeze-Drying". Diss., Ludwig-Maximilians-Universität München, 2014. http://nbn-resolving.de/urn:nbn:de:bvb:19-177527.
Pełny tekst źródłaGil, Arnaud, i Alex Raffier. "Wallpaper drying solutions : Feasibility study of a low temperature drying process". Thesis, University of Gävle, Department of Technology and Built Environment, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-754.
Pełny tekst źródłaThe wallpaper company Duro Sweden AB, one of the most important Scandinavian
wallpaper manufacturers, wants to decrease its energy use and costs and make its
production more environmentally friendly. It implies changes in the key process energy
use whom consists mainly by drying process using heat production from oil.
The purpose of this project, studied by the consulting company Sweco Theorells AB,
is to determine the feasibility of a change in the energy utilisation implemented to the
most representative process to propose future solutions’ basis on the future energy
question.
The company use mainly two kind of energy, electricity with 1055MWh per year and
oil with 1985MWh per year. The oil power consumption and cost represent respectively
65% and 73% of the global part.
Several proposed changes with better energy efficiency are presented : use of district
heating as a heat source, Infrared Drying, combination, etc; but due to the important
rebate make by the Swedish government on the oil price, they are not currently viable to
achieve.
But the constant rise of the oil price could be sooner a strong incentive to make these
improvals, strongly environmentaly friendly and power consumption reducer,
economicaly viable in the long term.
Yang, Xinbo. "SUITABILITY EVALUATION OF EMERGING DRYING TECHNOLOGIES FOR FINE CLEAN COAL DRYING". OpenSIUC, 2015. https://opensiuc.lib.siu.edu/theses/1688.
Pełny tekst źródłaSecmeler, Ozge. "Comparison Of Microwave Drying And Microwave Mixed-bed Drying Of Red Peppers". Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1098979/index.pdf.
Pełny tekst źródłaIrawan, Anton. "Isothermal drying of pore networks : influence of pore structure on drying kinetics /". [S.l.] : [s.n.], 2006. http://diglib.uni-magdeburg.de/Dissertationen/2006/antirawan.htm.
Pełny tekst źródłaBrunzell, Lena. "Energy Efficient Textile Drying". Licentiate thesis, Karlstad University, Faculty of Technology and Science, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-729.
Pełny tekst źródłaTraditionally, textiles were dried outdoors with the wind and the sun enhancing the drying process. Tumble dryers offer a fast and convenient way of drying textiles independent of weather conditions. Tumble dryers, however, consume large amounts of electrical energy. Over 4 million tumble dryers are sold each year in Europe and a considerable amount of energy is used for drying of clothes. Increasing energy costs and the awareness about environmental problems related to a large energy use has increased the demand for dryers with better energy efficiency. The aim with this thesis is to show how to improve the energy efficiency of domestic tumble dryers.
Two types of tumble dryers are available on the market today: the open cycle dryer and the closed cycle dryer. In the open cycle dryer room air is heated and led into the drying drum. The exhaust air leaves the dryer and is often evacuated outside the building. In the closed cycle dryer an internal airflow is recirculated inside the dryer. When the hot air has passed through the drying drum it is led through a heat exchanger where the water vapour is condensed before the air is heated again and led to the drum. The heat exchanger is cooled with room air.
Drying at low temperature has been shown to reduce the specific energy use for an open cycle tumble dryer. In Paper I a correlation between the specific energy use, the drying time and the heat supply was established for a specific load by using the exhaust air temperature. It was shown that the total drying time and specific energy use could be predicted from data during the first hour of the process. This result indicated a possibility to create a control system that makes it possible for the user to choose between low energy use or short drying time.
The focus of Paper II is to reduce the energy use for a closed cycle tumble dryer. Energy and mass balances were established in order to determine feasible improvements. Energy and mass flows in the dryer indicated that reducing leakage from the internal system of the dryer gave the largest reduction of specific energy use. Insulation of the back cover of the dryer and opening the internal system during the falling drying rate period also gave positive results on the energy use. In total a feasible reduction of the energy use of approximately 17% was calculated.
Polat, Osman. "Through drying of paper". Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=75904.
Pełny tekst źródłaThe previous procedure of calculating permeability by Darcy's law is substantially in error at relevant throughflow rates. A new characteristic dimension for flow through both dry and moist paper is determined by application of fundamental momentum transport principles. During through drying the value of the d$ sb{ rm p}$ drops substantially from an upper to a lower asymptotic limit, shown to correspond to known water-fibre relations. A theoretically based Re-f-d$ sb{ rm p}$ treatment is shown to be a more powerful method than those used previously.
A comprehensive, tested correlation for through drying rates in the constant rate period is reported. Through drying is demonstrated to start with an increasing rate period during which, for industrial conditions, about half the water is removed. An original treatment, "drying period diagrams", shows the extent of the increasing, constant and falling rate periods as a function of drying conditions. The concept of an increasing-constant-falling rate triple point, X$ sb{ rm ICF}$, shows that typically there will be no constant rate period for industrial conditions of through drying light weight paper of low moisture content.
Sherwood number is calculated for the constant rate period of drying using the characteristic dimension and interfacial transfer area for moist paper determined by momentum transfer analysis. Sherwood number is related to drying conditions and to transport phenomena within the sheet.
Through drying rates are successfully predicted by a model which treats the process as three drying periods, i.e. increasing, constant and falling rate, with a variable specific surface of paper.
Książki na temat "Drying"
Orloff, D. I. High-intensity drying processes: Impulse drying. Atlanta, GA: Institute of Paper Science and Technology, 1991.
Znajdź pełny tekst źródłaRogers, Barbara Radcliffe. Drying flowers. New York: Michael Friedman Publishing Group, 1994.
Znajdź pełny tekst źródłaOetjen, Georg-Wilhelm, red. Freeze-Drying. Weinheim, Germany: Wiley-VCH Verlag GmbH, 1999. http://dx.doi.org/10.1002/9783527614080.
Pełny tekst źródłaDinçer, İbrahim, i Calin Zamfirescu. Drying Phenomena. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118534892.
Pełny tekst źródłaToei, Ryozo, i Arun S. Mujumdar, red. Drying ’85. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3.
Pełny tekst źródłaDrying flowers. New York: Mallard Press, 1991.
Znajdź pełny tekst źródłaOffice, Energy Efficiency. Spray drying. London: Dept of the Environment, 1996.
Znajdź pełny tekst źródłaS, Mujumdar A., i International Symposium on Drying (5th : 1986 : Massachusetts Institute of Technology), red. Drying '86. Washington: Hemisphere Pub. Corp., 1986.
Znajdź pełny tekst źródłaFord, R. W. Ceramics drying. Oxford [Oxfordshire]: Pergamon Press, 1986.
Znajdź pełny tekst źródłaRogers, Barbara Radcliffe. Drying flowers. New York: Friedman/Fairfax Pub., 1993.
Znajdź pełny tekst źródłaCzęści książek na temat "Drying"
Clarke, R. J. "Drying". W Coffee, 147–99. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7_6.
Pełny tekst źródłaVorobiev, Eugene, i Nikolai Lebovka. "Drying". W Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy, 149–77. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40917-3_6.
Pełny tekst źródłaVieira, Ernest R. "Drying". W Elementary Food Science, 160–68. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_11.
Pełny tekst źródłaSatas, Donatas. "Drying". W Handbook of Pressure Sensitive Adhesive Technology, 831–74. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4757-0866-0_36.
Pełny tekst źródłaAnandharamakrishnan, C., i S. Padma Ishwarya. "Drying". W Essentials and Applications of Food Engineering, 345–434. Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429430244-10.
Pełny tekst źródłaKerkstra, Randy, i Steve Brammer. "Drying". W Injection Molding Advanced Troubleshooting Guide, 81–90. München: Carl Hanser Verlag GmbH & Co. KG, 2018. http://dx.doi.org/10.3139/9781569906460.009.
Pełny tekst źródłaGooch, Jan W. "Drying". W Encyclopedic Dictionary of Polymers, 245. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4053.
Pełny tekst źródłaMersmann, Alfons, Matthias Kind i Johann Stichlmair. "Drying". W Thermal Separation Technology, 561–94. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-12525-6_10.
Pełny tekst źródłaRahaman, M. N. "Drying". W Inorganic Reactions and Methods, 28. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470145333.ch18.
Pełny tekst źródłaDi Pretoro, Alessandro, i Flavio Manenti. "Drying". W Non-conventional Unit Operations, 59–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-34572-3_6.
Pełny tekst źródłaStreszczenia konferencji na temat "Drying"
Hashemi, S. J., i W. J. Murray Douglas. "A Hybrid Drying Process: Cylinder Drying with Through Air After-drying". W Advances in Paper Science and Technology, redaktor S. J. I’Anson. Fundamental Research Committee (FRC), Manchester, 2005. http://dx.doi.org/10.15376/frc.2005.1.129.
Pełny tekst źródłaRosa, G. S., B. D. Zorzi, K. Machry, P. Krolow, C. M. Moura i E. G. Oliveira. "Experimental investigation of drying of malt bagasse". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7785.
Pełny tekst źródłaOhtake, S., A. Langford, B. Balthazor, B. Bhatnagar, S. Tchessalov, M. J. Hageman, A. Lukas, M. Plitzko i B. Luy. "Beyond freeze-drying of biologics: vacuum-foam drying and spray freeze-drying". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7855.
Pełny tekst źródłaThorat, Bhaskar, Bhaumik Bheda, Manoj Shinde i Rajaram Ghadge. "Drying of algae by various drying methods". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7761.
Pełny tekst źródłaSokolovskyy, Yaroslav, i Oleksiy Sinkevych. "Calculation of the drying agent in drying chambers". W 2017 14th International Conference The Experience of Designing and Application of CAD Systems in Microelectronics (CADSM). IEEE, 2017. http://dx.doi.org/10.1109/cadsm.2017.7916077.
Pełny tekst źródłaSuherman, Suherman, Riri Marza Rilna, Naufal Afriandi, Evan Eduard Susanto i Hadiyanto Hadiyanto. "Drying of tomato slices using solar drying method". W THE 2ND INTERNATIONAL SYMPOSIUM OF INDONESIAN CHEMICAL ENGINEERING 2021: Enhancing Innovations and Applications of Chemical Engineering for Accelerating Sustainable Development Goals. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0112428.
Pełny tekst źródłaFeng, Shengshan, Chunyi Zhan, Shuzhong Xie, Chunjing Liu, Jiahao Liang i Yunhua Gao. "Influence Factors of Drying Speed on Water-based Self-drying / Fast-drying Foundry Coatings". W 5th International Conference on Information Engineering for Mechanics and Materials. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/icimm-15.2015.120.
Pełny tekst źródłaHuang, Xiaoli, T. Li, S. N. Li, Z. H. Wu i J. Xue. "Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7477.
Pełny tekst źródłaBai, Yaxiang, Bing Sun i Guijuan Yang. "Drying Characteristics of Spanish Mackerel during Electrohydrodynamic (EHD) Drying". W 2011 Asia-Pacific Power and Energy Engineering Conference (APPEEC). IEEE, 2011. http://dx.doi.org/10.1109/appeec.2011.5748681.
Pełny tekst źródłaSuherman, Suherman, Fa’ireza Rafli Arfiansyah, Rizqi Sa’adatun Ni’mah, Evan Eduard Susanto i Hadiyanto Hadiyanto. "Coffee bean drying using ventilation - Photovoltaic solar drying method". W THE 6TH INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT, EPIDEMIOLOGY AND INFORMATION SYSTEM (ICENIS) 2021: Topic of Energy, Environment, Epidemiology, and Information System. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0126487.
Pełny tekst źródłaRaporty organizacyjne na temat "Drying"
Orloff, D. I. High-intensity drying processes-impulse drying. Office of Scientific and Technical Information (OSTI), czerwiec 1991. http://dx.doi.org/10.2172/6626698.
Pełny tekst źródłaOrloff, D. High-intensity drying processes: Impulse drying. Office of Scientific and Technical Information (OSTI), maj 1989. http://dx.doi.org/10.2172/5371131.
Pełny tekst źródłaOrloff, D. I. High-intensity drying processes-impulse drying. Yearly report. Office of Scientific and Technical Information (OSTI), czerwiec 1991. http://dx.doi.org/10.2172/10143700.
Pełny tekst źródłaOrloff, D. I., i P. M. Phelan. High-intensity drying processes: Impulse drying. Annual report. Office of Scientific and Technical Information (OSTI), grudzień 1993. http://dx.doi.org/10.2172/189097.
Pełny tekst źródłaOrloff, D. I., P. M. Phelan i I. Rudman. High-intensity drying processes: Impulse drying. Progress report on furnish evaluations for impulse drying commercialization demonstration. Office of Scientific and Technical Information (OSTI), luty 1995. http://dx.doi.org/10.2172/278190.
Pełny tekst źródłaDenig, Joseph, Eugene M. Wengert i William T. Simpson. Drying hardwood lumber. Madison, WI: U.S. Department of Agriculture, Forest Service, Forest Products Laboratory, 2000. http://dx.doi.org/10.2737/fpl-gtr-118.
Pełny tekst źródłaHanna, H. Mark, i Dana Schweitzer. Grain Drying Energy Use. Ames: Iowa State University, Digital Repository, 2016. http://dx.doi.org/10.31274/farmprogressreports-180814-1417.
Pełny tekst źródłaHanna, H. Mark, i Shawn Shouse. Grain Drying Energy Use. Ames: Iowa State University, Digital Repository, 2017. http://dx.doi.org/10.31274/farmprogressreports-180814-1586.
Pełny tekst źródłaCurry, D. P. Super heated vapor drying process. Office of Scientific and Technical Information (OSTI), sierpień 1994. http://dx.doi.org/10.2172/10197035.
Pełny tekst źródłaBeetz, Charles. No Heat Spray Drying Technology. Office of Scientific and Technical Information (OSTI), czerwiec 2016. http://dx.doi.org/10.2172/1335837.
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