The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Drying of food is perhaps the oldest method of food preservation. The aim of this study the analysis of the effect of changing the slope angle of trays in a tunnel dryer model on the drying rate. Real experiments were carried out for trays’ slopes of 0, 5, 10 and 15°. Carrots’ cubes were dried at a constant temperature of 60°C, with air flow velocity of 1.2 m/s. Also this process was simulated using...
In this study the convectional drying process of peach were investigated. Peaches were cut longitudinally into eight similar pieces and were dried in a laboratory air-drier with forced horizontal air flow. Drying experiments were carried out at temperatures of 50, 60, 70oC and for two air velocities: 1.0 and 1.2 m/s. The results are shown graphically on the charts. It was found that a greater effect...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.