scholarly journals INFLUENCE OF THERMAL DIFFUSION ON KINETICS OF OSCILLATING IR DRYING

2018 ◽  
Vol 59 (4) ◽  
pp. 83
Author(s):  
Stanislav P. Rudobashta ◽  
Galina A. Zueva ◽  
Nikolaiy A. Zuev
Keyword(s):  
Diffusion Coefficient ◽  
Thermal Diffusion ◽  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Thermal Diffusion Coefficient ◽  
Moisture Sorption Isotherm ◽  
Mass Conductivity ◽  
Kinetics Of

The relative thermal diffusion coefficient δt was calculated from the obtained moisture sorption isotherm for the seeds of onions. It allowed estimating the contribution of thermal diffusion with respect to the flow of mass conductivity in the considered version of the oscillating IR drying, and it turned out to be 5%. Hence, the thermal diffusion can be ignored for engineering calculations of the kinetics of the oscillating IR drying.

scholarly journals Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

2016 ◽  
Vol 8 (10) ◽  
pp. 98-104
Author(s):  
U. I. Meko Ayub ◽  
Berhimpon Siegfried ◽  
Ketut Suwetja I ◽  
G. Ijong Frans
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Liquid Smoke ◽  
Moisture Sorption Isotherm

scholarly journals Development of powder based ginger drink: analysis of dehydration kinetics and moisture sorption isotherm

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 322-329
Author(s):  
F. Yeasmin ◽  
N.N. Hira ◽  
H. Rahman ◽  
M.N. Islam
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Zingiber Officinale ◽  
Biologically Active ◽  
Constant Thickness ◽  
Dehydration Kinetics ◽  
Active Components ◽  
Isotherm Study ◽  
Overall Acceptability ◽  
Moisture Sorption Isotherm

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

Moisture Sorption Isotherm of Herbaceous and Agricultural Biomass

2019 ◽  
Vol 33 (12) ◽  
pp. 12480-12491 ◽  
Author(s):  
Can Yao ◽  
Xiaofang Tian ◽  
Changdong Sheng
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Agricultural Biomass ◽  
Moisture Sorption Isotherm

Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

2013 ◽  
Vol 7 (9) ◽  
pp. 2500-2506 ◽  
Author(s):  
Voltaire Sant’Anna ◽  
Alexandre Hahn Englert ◽  
Ana Paula Folmer Corrêa ◽  
Adriano Brandelli ◽  
Ligia Damasceno Ferreira Marczak ◽  
...  
Keyword(s):  
Sorption Isotherm ◽  
Moisture Sorption ◽  
Grape Marc ◽  
Moisture Sorption Isotherm ◽  
Microbiological Stability
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