Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp

2020 ◽  
Author(s):  
Ekram Abd El-Salam Abd El-Salam ◽  
Afaf Mohammed Ali ◽  
Karima Said Hammad
Keyword(s):  
Process Optimization ◽  
Drying Kinetics ◽  
Foaming Process ◽  
Papaya Pulp

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

Speeding up Based on the Process Optimization of High Voltage Business Expanding

2014 ◽  
Vol 556-562 ◽  
pp. 1950-1953
Author(s):  
Juan Li ◽  
Hai Ying Jiang
Keyword(s):  
Process Optimization ◽  
High Voltage ◽  
Power Supply ◽  
Average Power ◽  
Economic Benefits ◽  
Access Time ◽  
Expansion Process ◽  
Power Company ◽  
Synchronous Operation

As the primary link and the accepting link of power supply and sale, the quality of business expansion is directly related to the economic benefits and social profile of the power company. By many measures, such as reducing the link of process and delayering business expansion process, realizing multi link synchronous operation and integrally operating all qualified links, the process of high voltage business expansion project is optimized. The practice proves that these measures effectively reduce the average time of power access, and improve the level of power supply service. Keywords: power supply company; business expanding; process optimization; average power access time

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

2018 ◽  
Vol 224 ◽  
pp. 129-138 ◽  
Author(s):  
Jun Wang ◽  
Chung-Lim Law ◽  
Prabhat K. Nema ◽  
Jin-Hong Zhao ◽  
Zi-Liang Liu ◽  
...  
Keyword(s):  
Drying Kinetics ◽  
Vacuum Drying

scholarly journals Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

2017 ◽  
Vol 39 (2) ◽  
pp. 225 ◽  
Author(s):  
Guilherme Euripedes Alves ◽  
Flávio Meira Borém ◽  
Eder Pedroza Isquierdo ◽  
Valdiney Cambuy Siqueira ◽  
Marcelo Ângelo Cirillo ◽  
...  
Keyword(s):  
Germination Percentage ◽  
Drying Kinetics ◽  
Drying Rate ◽  
Drying Time ◽  
Physiological Variables ◽  
Different Temperatures ◽  
Negative Effect ◽  
Physiological Quality ◽  
Sensorial Quality

The objective of this study was to evaluate the correlation between a group of physiological variables (electrical conductivity, potassium leaching, and germination percentage) and a group of drying kinetics variables (drying time and drying rate) in addition to verifying the relation between drying kinetics variables and coffee quality as a function of processing type, temperature, and drying airflow. Coffee drying was conducted in a fixed-layer dryer at two temperatures and two airflows. After drying, an evaluation of the physiological and sensorial quality was conducted. Based on the results obtained, the following conclusions were drawn: coffee that is processed via a dry method is more sensitive to mechanical drying with heated air than coffee processed via a wet method, resulting in poor physiological performance; airflow does not interfere with the physiological quality of pulped and natural coffees; a temperature increase from 40 to 45°C resulted in a decrease in the physiological quality only for pulped coffee; and an increase in the drying rate as a result of an increase in the drying temperature to 40°C had a negative effect on the sensorial quality of pulped coffee. 

Electroless Nickel Plating Process Optimization for Aluminum Terminals

2009 ◽  
Author(s):  
Philip Westby ◽  
Kevin Mattson ◽  
Fred Haring ◽  
Jacob Baer ◽  
Matt Steele ◽  
...  
Keyword(s):  
Process Optimization ◽  
Electroless Nickel ◽  
Process Time ◽  
Electroless Nickel Plating ◽  
Nickel Plating ◽  
Effects Of Temperature ◽  
Electroless Ni

An Electroless Ni plating process for aluminum was evaluated and optimized, leading to smooth and uniform nickel growth approaching 28.2 μm/hr. The effects of temperature, and process time were investigated. Nickel bumping die for solder adhesion was performed and the quality of the adhesion between the nickel and aluminum layers was evaluated.

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