摘要:

Retention of ethanol in a droplet of maltodextrin solution during drying was studied both theoretically and experimentally under various drying conditions. It was found that a large part of the total amount of ethanol loss occurred in the initial period of drying, and that the final retention of ethanol increased with increasing initial maltodextrin concentration, drying air temperature and velocity, and decreasing of air humidity. Experimental results of the retention of ethanol were in good agreement with theoretical calculations based on so-called selective diffusion theory.

ISSN:0737-3937    

DOI:10.1080/07373938308959834

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938308959835

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938308959836

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

Stresses in the rice grain can be produced by mechanical equipment such as the combine, elevator, auger and the rice mill. There are, however, other and more insidious means of producing severe stresses in the grain with moisture and thermal gradients. Moisture gradients can be found 1) in the field on a humid night before harvest, 2) in a hopper of freshly harvested rice containing high-, low- and intermediate-moisture grains, and 3) in certain types of dryers ahead of the drying front. A single high humidity exposure of rough rice at storage moisture can be very detrimental to the quality of the grain. Other steep moisture gradients can be produced by rapidly drying high-moisture rice, With time, after drying, the gradients cause moisture to diffuse from the center to the surface thus causing 1) the moisture gradient to decrease, 2) the grain surface to gain moisture and expand, 3) the grain interior to lose moisture and contract, and 4) the grain to fissure several hours after it has been dried. Fissured rice will usually break when it is milled.

ISSN:0737-3937    

DOI:10.1080/07373938308959837

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

A technique of freeze drying at atmospheric pressure was developed and used to test dry milk, some fruit juices, and solutions of coffee extract. Samples of the same food products were also freeze dried in vacuum. The influence of certain product characteristics, notably dimensions and concentration, on the mechanisms of the freeze drying operations are discussed, comparing the atmospheric technique to the vacuum process.

ISSN:0737-3937    

DOI:10.1080/07373938308959838

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

A new deodorization process using superheated steam drying has-been applied to removing unwanted soy sauce cake odors (press-filter residue of soy sauce) and has been successfully operated in a commercial plant since 1980. The main body of the dryer is a cylindrical vessel having a steam jacket outside and a high speed agitator inside. The cake was heated and dried not only by superheated steam direct-heat but also by saturated steam indirect-heat. Various measures were taken to prevent the spontaneous fire due to the oxidation of the oil contained in the cake. Likewise, this plant has been used to roast rice bran which also has a rich content of oil. The treated bran can be changed to an edible cereal and be stored at room temperature without any deterioration for more than six months.

ISSN:0737-3937    

DOI:10.1080/07373938308959839

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938308959840

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

摘要:

Two rotary dryers were replaced by one three-stage concurrent flow(CCF) dryer in a commercial rice parboiling plant. Utilization of the CCF dryer has resulted in a 34 percent savings in fuel energy and a significantly higher quality of the final product. Additional advantages include space, power and labor savings.

ISSN:0737-3937    

DOI:10.1080/07373938308959841

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938308959842

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938308959843

出版商:Taylor & Francis Group    

年代:1983

数据来源: Taylor