Drying kinetics and quality evaluation for microwave drying of green peppers (Capsicum Annuum)

Download
082818.pdf
1999
Yaşar, Burak Serkan
Show full item record
109
views
0
downloads
https://hdl.handle.net/11511/2362
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions
Karabacak, Meltem Soydan; Esin, Ali; Çekmecelioğlu, Deniz (Informa UK Limited, 2014-04-26)
The aim of this study was to investigate the effects of meat fiber directions and air conditions on moisture and temperature developments, shrinkage, and effective diffusivity constants compared to homogenous minced meat samples. The lean meat with three fiber directions and minced meat samples were dried at temperatures of 48 and 70 degrees C and air flow rates of 0.5, 1.0, and 1.7m/s. The minced meat samples showed 1.0 +/- 0.19 to 4.4 +/- 0.03 degrees C higher temperature values and 2.3 +/- 0.004 to 6.2 +...
Drying behavior of honey-starch mixtures.
Yener, Esra; Department of Food Engineering (1986)
DRYING BEHAVIOR OF HONEY-STARCH MIXTURES
Yener, Meryem Esra; OZILGEN, M (Wiley, 1987-07-01)
Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients ...
Drying behavior of refrigerated and frozen beef and ground-beef
Tütüncü , M Ahmet; Ungan, Suat; Department of Food Engineering (1988)
Drying kinetics of water-based ceramic suspensions for tape casting
Briscoe, B.J.; Lo Biundo, G.; Özkan, Necati (1998-01-01)
An experimental study is described which seeks to characterise the drying kinetics of water-based ceramic (alumina) suspensions in controlled environments. The drying process of the ceramic suspensions is shown, to a first approximation, to follow a two stage mechanism (initial stage: 'external' evaporation controlled process; and second stage: 'internal' diffusion-controlled process). It has been shown that the temperature, the humidity and the surface area of the samples strongly affects the drying kineti...
Citation Formats
B. S. Yaşar, “Drying kinetics and quality evaluation for microwave drying of green peppers (Capsicum Annuum),” Middle East Technical University, 1999.
METU IIS - Integrated Information Service open@metu.edu.tr