Ara
Toplam kayıt 21, listelenen: 11-20
Sorption isotherms and net isosteric heat of sorption for plum osmotically pre-treated with trehalose and sucrose solutions
(National Centre for Agrarian Sciences, 2014)
Net isosteric heat of sorption can be used to determine the energy requirements of drying processes. Trehalose pre-treatments have better effects on some quality properties such as colour, shrinkage and cell reconstruction ...
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
(Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, 2018)
Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in ...
Effects of Different Drying Methods on Drying Kinetics and Color Parameters of Strawberry Tree (Arbutus unedo L.) Fruit
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2013)
Changing of drying kinetics and color parameters of strawberry tree fruits that were notreated (NPT), ethyl oleate pretreated (EO) and water blanched at 80 ºC (WB) for one minute were evaluated during hot air drying at 50 ...
Research on the determination of some properties of valve parts of diaphragm pumps used in sprayers
(Agronomski Fakultet Sveucilista U Zagrebu, 2008)
One of the most important things for plant protection that is performed by using sprayers is to determine whether any spray system works within desired limits or not. The changing of spraying characteristics happens by ...
Air and Steam Gasification of Almond Biomass
(Frontiers Media Sa, 2019)
Experiments were performed on a laboratory scale fluidized bed gasifier to characterize the gasification products of almond shell and hull removed in nut processing operations and to determine the effect of gasifying media ...
Changing of Viscosity and Thermal Properties of Olive Oil with Different Harvesting Methods and Waiting Period
(Univ North, 2018)
The aim of this paper is to determine how different harvesting methods of olives and the waiting period before the extraction of the extra virgin olive oil affect the viscosity and some thermal properties, namely thermal ...
Determination of Optimum Shaking Frequency and Amplitude of Prototype Body Shaker Used for Mechanical Harvesting of Pistachio
(Agronomski Fakultet Sveucilista U Zagrebu, 2017)
Important problems have been seen during harvesting of different fruit trees in Turkey. The highest cost in fruit growing constitutes harvesting process as 43.99% of total cost. In this research, a body shaker which was ...
Characterization of almond processing residues from the Central Valley of California for thermal conversion
(Elsevier, 2015)
Characterization of biomass relevant to thermochemical conversion processes and other applications is critical to the design and proper operation of energy conversion, biorefining, and other facilities, especially in regard ...
Determination of Calorific Value of Briquettes Obtained Using Inner and Outer Shells of Pistachio Nuts
(Agronomski Fakultet Sveucilista U Zagrebu, 2015)
In this research, moisture content, ash ratio and calorific values of briquettes were determined for briquetted inner and outer shells of pistachio nuts after the processing of pistachio nuts that were dried and separated ...
Some applications to retain the quality of fruits and vegetables during drying and storage in Turkey
(Japan Society for Food Engineering, 2015)
Drying process is very important preservative method for foods and usually brings about some degradation of the final products. For this reason, some handlings such as pretreatments (physical, thermal, chemical etc.) are ...