摘要:

Changes in particle morphology (size, shape, and appearance) have been monitored during drying of drops of foods and food-related materials. The apparatus produces a single stream of drops of uniform size, using a vibrating-orifice device for drop production. The drop size and the time-temperature history of the drops as they fall can be varied and controlled.

ISSN:0737-3937    

DOI:10.1080/07373938508916275

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative Pood samples:

ISSN:0737-3937    

DOI:10.1080/07373938508916276

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

The kinetics of drying of slab-like materials in- mersed in a fluidized bed of silica gel particles at a relatively low temperature, 30 °C, is studied. As a re- sult of desiccant particle action large surface-to-bed moisture fluxes and, consequently, large drying rates are attained. For all examined materials (cardboard, veneer, asbestos and ceramic plates) the drying times in the desiccant fluidized bed are much shorter than those in the empty apparatus with the same air flow, temperature and humidity. A simple, diffusional model of the drying based upon a mean mass capacity concept is developed. The drying curves calculated from the model are in good agreement with the experimental ones.

ISSN:0737-3937    

DOI:10.1080/07373938508916277

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

The present paper deals with the periods of dif- ferent drying mechanism. A calculation method is pre- sented for the temperature distribution of the material during these periods and for distribution of moisture content in the falling rate period. The test material was a 100 x 100 x 30 mm gypsum plate.

ISSN:0737-3937    

DOI:10.1080/07373938508916278

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

A semi-theoretical equation expressing the enthalpy of evaporation as a function of moisture content and temperature of rice, was derived from equilibrium moisture content (EMC) and saturated vapor pressure (ps) equations. Values of heat of eveporetion at different moisture contents and temperatures are within the range of those preaented in the literature for rough rice. It is shown that other methods widely used in the past to calculate enthalpies of eva-poration (also called heat of desorption. vaporization or desorption-vaporization) can give erroneous results depending on the form of the EMC equation used to compute values of water vapor preseure in the grain. The method presented in this paper can be applied to cereals and food products other than rice, as long as the appropriate EMC equation is selected.

ISSN:0737-3937    

DOI:10.1080/07373938508916279

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938508916280

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938508916281

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938508916282

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938508916283

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373938508916284

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor