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搜索结果: 1-6 共查到食品科学技术 air-drying相关记录6条 . 查询时间(0.109 秒)
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model t...
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...
The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curve...
In order to develop environmentally sound, energy inexpensive and well scalable drying techniques that maintain high quality of dried fruit, optimisation of integrated process (ultrasound and air-dryi...
Preserving of food by drying, has been became an important subject in food industry. Turkey has a high potential at fruit production. Grape has an economically important role in Turkey's export. The e...
This paper discusses recent advances in cereal drying. It focuses on mathematical modeling of convective heat and mass transfer using air as the drying medium. The mathematical modeling of air distrib...

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