Air Moisture
Mostrando 1-12 de 235 artigos, teses e dissertações.
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1. DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )
ABSTRACT Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, the drying characteristics of jujube during HARF and hot air (HA) were investigated, and quality analyses, such as color, vitamin C (VC) and total flavonoid content (TFC), of jujube were perform
Engenharia Agrícola. Publicado em: 2022
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2. DEVELOPMENT OF A LOW-COST OPEN-SOURCE PLATFORM CONNECTED TO THE INTERNET FOR ACQUISITION OF ENVIRONMENTAL PARAMETERS AND SOIL MOISTURE
ABSTRACT The development of the Internet and the technologies associated with it has allowed disseminating and cheapening of communication equipment, prototyping services, electronic sensors, and all types of devices. Agriculture has benefited from these technological advances to boost its productivity and profitability. This study presents the development o
Eng. Agríc.. Publicado em: 2021-05
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3. Physical and physiological quality of rice seeds in function of drying temperature and storage
ABSTRACT The objective with the work was to evaluate, during storage, the rice seeds physical and physiological quality, cultivar IRGA 424 RI, dried with different drying air temperatures. For such, rice seeds were harvested with a moisture content of 22%. Then, they were subjected to drying in a cross-flow dryer, operating in an intermittent system and usin
Rev. Ceres. Publicado em: 2021-02
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4. FITTINGS OF ADSORPTION ISOTHERM MODELS AND THERMODYNAMIC PROPERTIES OF URUNDAY SEEDS
ABSTRACT This study aimed to obtain and evaluate thermodynamic properties and hygroscopic equilibrium isotherms of urunday seeds as a function of air relative humidity and temperature, as well as identify the best-fitted mathematical models for adsorption phenomenon. A static-gravimetric method was used to obtain hygroscopic equilibrium moisture content. See
Eng. Agríc.. Publicado em: 2020-06
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5. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 2020-03
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6. WATER HOLDING CAPACITY AND HEAT TRANSFER ASPECTS OF A MIXTURE OF SUGAR CANE BAGASSE AND WHEAT BRAN IN A PARTIALLY FILLED ROTATING DRUM
Abstract Maximum water holding capacity of a mixture of sugarcane bagasse and wheat bran was determined in static conditions and in a drum rotated at 1 rpm. The variables filling degree, water flow rate, volume of added water and number of sprinklers were tested to control the moisture content of the solid and the number of rotations to achieve homogeneous m
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
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7. Artificial drying of safflower seeds at different air temperatures: effect on the physiological potential of freshly harvested and stored seeds
Resumo: A temperatura do ar empregado no processo de secagem pode determinar a qualidade fisiológica inicial e o potencial de armazenamento de um lote de sementes, sendo esse o objeto de estudo desta pesquisa. Sementes de cártamo, colhidas com teor de água de 25,8%, foram submetidas à secagem em secador experimental às temperaturas do ar de 40, 50, 60 e
J. Seed Sci.. Publicado em: 05/12/2019
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8. Heterogeneity of fern communities in riparian forest remnants from the South Brazilian Campos (Pampa)
Resumo As florestas ripárias apresentam fatores bióticos e abióticos que influenciam a dissimilaridade ambiental, e que refletem a distribuição específica de samambaias. O objetivo deste trabalho foi avaliar a heterogeneidade ambiental associada às comunidades de samambaias terrícolas em remanescentes de mata ciliar dos campos da metade sul do estado
Braz. J. Biol.. Publicado em: 02/12/2019
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9. Cinética de secagem e propriedades termodinâmicas da polpa de patauá (Oenocarpus bataua Mart.)
Resumo O patauá é uma fruta amazônica que, devido às suas propriedades sensoriais e nutricionais atrativas, tem despertado o interesse da comunidade científica. Entretanto, o elevado conteúdo de umidade confere alta perecibilidade ao produto fresco. Assim, objetivou-se estudar a cinética de secagem convectiva e determinar as propriedades termodinâmic
Braz. J. Food Technol.. Publicado em: 25/11/2019
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10. Air drying of macauba fruits: maintaining oil quality for biodiesel production
ABSTRACT. Macauba fruits are oil-rich drupes with high moisture content at harvest. This feature can affect the chemical properties of the oil and increase the costs of biodiesel production. Therefore, it is necessary to adopt postharvest strategies to ensure oil quality. The aim of this work was to evaluate the effect of drying macauba fruit on the quality
Acta Sci., Agron.. Publicado em: 21/10/2019
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11. Production of briquettes using coconut and eucalyptus wastes
RESUMO Esta pesquisa analisou a produção e as características de briquetes compostos de resíduos de Cocos nucifera e da madeira de Eucalyptus pellita. Utilizou-se o delineamento inteiramente casualizado, com sete tratamentos e cinco repetições. Os tratamentos corresponderam às percentagens de resíduos de coco e de eucalipto, como segue: T1: 100% de r
Rev. bras. eng. agríc. ambient.. Publicado em: 14/10/2019
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12. Prediction of pressure drop through packed beds of granular materials: influence of moisture reduction and air velocity
Resumo Neste estudo foi investigada a influência da umidade do sólido sobre a queda de pressão em leitos fixos de soja, cevada, lentilha e aveia. As propriedades dos grãos e do leito foram determinadas variando-se a umidade dos sólidos entre o valor de equilíbrio até 0,24 g g-1 (massa de água por massa de sólido seco). As quedas de pressão nos leit
Braz. J. Food Technol.. Publicado em: 07/10/2019