Ditapis dengan
Effects of fluidized bed drying on the quality of soybean kernels
The effects of air temperature and velocity on the drying qualities (cracking, bulk density,shrinkage and rehydration) of soybean kernels in fluidized bed dryer were investigated. Drying was carried out at 80, 100, 120 and 140 C and air velocity of 1.8, 3.1 and 4.5 m/s. Soybean kernels were dehydrated from the initial moisture content of 25% (w.b) to a final moisture content of 10%. The drying…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- Journal of the Saudi Society of Agricultural Sciences (2015) 14, 134–139
- Judul Seri
- Journal of the Saudi Society of Agricultural Sciences
- No. Panggil
- -
Study of the drying kinetics of pepper
The present study investigated the influence of microwave power on the drying kinetics,energy consumption and drying efficiency of green pepper during microwave drying at 180, 240,300, 360, 420, 480 and 540 W. Seven mathematical models for describing the thin-layer drying behaviour of pepper samples were investigated. The models were compared based on their R2,RMSE and v2 values between experim…
- Edisi
- (2014) 13,
- ISBN/ISSN
- -
- Deskripsi Fisik
- Journal of the Saudi Society of Agricultural Sciences (2014) 13, 130–138
- Judul Seri
- Journal of the Saudi Society of Agricultural Sciences
- No. Panggil
- -
Drying characteristics of sardine fish dried with microwave heating
Fresh fish contains up to 80% of water. It is a highly perishable material and having a short storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the effect of microwave drying on drying rate, effective diffusivity, and energy consumption of sardine fish was examined at four different microwave powers (200, 300, 400 and 500 W). It was found that the mo…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- Journal of the Saudi Society of Agricultural Sciences (2013) 12, 121–127
- Judul Seri
- Journal of the Saudi Society of Agricultural Sciences
- No. Panggil
- -
Ohmic heating of pomegranate juice: Electrical conductivity and pH change
Ohmic heating is an alternative fast heating method for food products. In this study, the effect of ohmic heating technique on electrical conductivity, heating rate, system performance and pH of pomegranate juice was investigated. Ohmic heating rate, electrical conductivity, and pH are dependent on the voltage gradient used (30–55 V/cm). As the voltage gradient increased, time,system performa…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- Journal of the Saudi Society of Agricultural Sciences (2013) 12, 101–108
- Judul Seri
- Journal of the Saudi Society of Agricultural Sciences
- No. Panggil
- -
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah