Tray Drier
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Avaliação da secagem do bagaço de cajá usando planejamento fatorial composto central
This work deals with the kinetics assay of Cajá (Spondias mombin L.) bagasse drying by an experimental design using a tray dryer. In order to add-value to this product a kinetic study has been carried out. A central composite experimental design has been carried out to evaluate the influence of the operational variables: input air temperature (55; 65 e 75C)
Publicado em: 2008
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2. Estudo comparativo de processos de secagem de solidos granulados com e sem assistencia de microondas. / Comparative study of the drying processes of granulated solids with and without microwave.
Microwave energy is an unusual source of energy because it generates heat inside dielectric materials. Thus, an alternative way of drying could be the use of microwaves as the energy source, resulting in shorter processing times with greater performance, usually producing a higher quality product when compared to those obtained by the conventional drying tec
Publicado em: 2005
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3. Estudo da secagem do feijão verde (Vigna unguiculata L. Walp) - análise experimental do processo combinado leito fixo/leito de jorro
Green bean is considered as one of most traditional Brazilian Northeast dishes. Green beans drying preliminary experiments show that combine processes, fixed-bed/spouted bed, resulted in dehydrated beans with uniform humidity and the recovery of the beans properties after their rehydration. From this assays was defined an initial humidity suited for the spou
Publicado em: 2004
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4. Uso sustentado e processamento de llex paraguariensis St. Hill (Evrva-Mate).
The general objective of this thesis was to study the processing of maté Ilex paraguariensis St. Hil Lineage Cambona 4, a renewable natural resource of sustainable form of small farmers in the South of Brazil. An analysis becomes on the conception of the agricultural producers of the city of Machadinho-RS on environment and maté organic culture. A study of
Publicado em: 2002
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5. Desenvolvimento de tecnologia para obtenção de produto formatado e congelado de mandioca (manihot esculenta crantz)
The objective of this research was to develop the necessary technology to obtain pre-formed, frozen sticks from cassava fiour and pulp. The raw material, cassava in natura, and the cassava flour were characterised chemically by way of moisture, starch, total and reducing sugar, protein, lipid, fibre and ash determinations. The sticks were evaluated with resp
Publicado em: 2001