Mathematical Modeling of Vacuum Drying Characteristics of Chlorococcum infusionum

2018 ◽  
Author(s):  
Andre Marvin A. Calapatia ◽  
Leo Franz O. Dano ◽  
Larrenz John O. Dela Cruz ◽  
Ian Gabriel S. Recio ◽  
Aristotle T. Ubando ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Vacuum Drying ◽  
Drying Characteristics

A Study of Vacuum-Drying Characteristics of Sugi Boxed-Heart Timber

2013 ◽  
Vol 31 (5) ◽  
pp. 587-594 ◽  
Author(s):  
Andi Hermawan ◽  
Noboru Fujimoto ◽  
Hiroki Sakagami
Keyword(s):  
Vacuum Drying ◽  
Drying Characteristics

scholarly journals Influence of temperature on vacuum drying characteristics, functional properties and micro structure of Aloe vera (Aloe barbadensis Miller) gel

2016 ◽  
Vol 61 (No. 4) ◽  
pp. 141-149 ◽  
Author(s):  
R.K. Jha ◽  
P.K. Prabhakar ◽  
P.P. Srivastav ◽  
V.V. Rao
Keyword(s):  
Experimental Data ◽  
Functional Properties ◽  
Operating Temperature ◽  
Aloe Vera ◽  
Vacuum Drying ◽  
Water Retention Capacity ◽  
Aloe Barbadensis ◽  
Retention Capacity ◽  
Drying Characteristics ◽  
Solid Structure

Aloe vera possesses therapeutic, antioxidant and some other functional properties. These properties may be affected by processing operations. The present study investigated the influence of operating temperature on vacuum drying characteristics, functional properties and the inner solid structure of the fresh aloe vera gel. The gel was dried at a constant pressure of 720 mm Hg in the drying chamber at varying temperature of 30–60°C. The experimental data of moisture ratio of Aloe vera were used to fit different models and the effective moisture diffusion coefficients and activation energy were also calculated. The Page model was found to be the best fit to experimental data. The functional properties like water retention capacity, fat absorption capacity, and swelling of the dried product were studied and found to be decreased with increasing operating temperature. The damage to the inner solid structure was more pronounced at higher temperatures because of faster mass transfer through the pores of the solid. The best quality product was obtained when the temperature was maintained at 30°C.

Mathematical Modeling of Microwave Vacuum Drying of Chinese Yam

2012 ◽  
Author(s):  
Zhihuai Mao ◽  
Guangyue Ren ◽  
Xu Duan ◽  
Wenxue Zhu ◽  
Qinghua Han
Keyword(s):  
Mathematical Modeling ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Chinese Yam

Drying Characteristics and Kinetics of Anoectochilus roxburghii by Microwave Vacuum Drying

2014 ◽  
Vol 38 (6) ◽  
pp. 2223-2231 ◽  
Author(s):  
Yi Zhang ◽  
Hongliang Zeng ◽  
Zhongqiang Huang ◽  
Ying Wang ◽  
Baodong Zheng
Keyword(s):  
Vacuum Drying ◽  
Drying Characteristics ◽  
Microwave Vacuum Drying ◽  
Anoectochilus Roxburghii ◽  
Kinetics Of
Sign in / Sign up

Export Citation Format

Share Document