摘要:

Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.

ISSN:0737-3937    

DOI:10.1080/07373930008917847

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

The purpose of this research was to study the optimum strategy of the interrupted drying technique for rough rice. The effects of interrupted drying on drying rates, cracking enhancement ratios, and the performance of a commercial circulating rice dryer were evaluated. The results indicated that the required interrupted period of grains with moisture of ranging from 18 to 20% was 2 around 3 hours. The interrupted drying technique can significantly increase the drying rate. The dryer performance e.g. fuel-consumption rate, drying rate, and drying time were all affected by interrupting the drying process, as expected.

ISSN:0737-3937    

DOI:10.1080/07373930008917848

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373930008917849

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor