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Canada-0-Engineering Azienda Directories
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Azienda News:
- Infrared thermogenesis: Review of multifaceted effects on cereal grains . . .
Once infrared radiations come in contact with food particles, they start penetrating the food material further leading to vibration of water molecules that causes the food product to heat up This article examines the working principles of infrared heating and how it affects cereal grains and flours
- Optimization of graphene far infrared heating in improving quality . . .
This study used a graphene far infrared dryer to experimentally evaluate the corn grain at various drying conditions under infrared temperatures of (40, 50, and 60 °C), velocity (2, 3, and 4 m s), and grain flow rate (5, 7, and 9 kg min)
- Research on the distribution of heat fluxes during infrared drying of . . .
To develop mathematical models of unsteady heat and mass transfer during the infrared (IR) drying process, and to create an algorithm for calculating the variable power of IR energy input to ensure quality drying of thermolabile material
- (PDF) Intensification of the flow process of grain drying using two . . .
The first method is to apply the vibration of the working body to mix the layers of grain, which contributes to a more uniform processing of products
- MATHEMATICAL AND SIMULATION MODELING OF HEAT AND MASS TRANSFER DURING . . .
The paper presents the results of mathematical and simulation modeling of heat and mass transfer during infrared (IR) micronization of soybean grain
- Multi-objective optimization of graphene far-infrared paddy drying . . .
This study examined the impacts of infrared radiation temperature (45–55 °C), air flow (300–460 m3 h), and grain flow rate (6–8 kg min) on the stress cracking index (SCI), specific energy consumption (SEC), and thermal efficiency
- (PDF) Heat and Mass Transfer, Energy and Product Quality Aspects in . . .
Salagnac, P , Glouannec, P , Le Charpentier, D : Numerical modeling of heat and mass transfer in porous medium during combined hot air, infrared and microwaves drying
- Heat and mass transfer of seed drying in a two‐pass infrared radiation . . .
Abstract Based on the investigation of drying of seeds by one‐pass infrared radiation vibration, the present study developed a two‐pass infrared radiation vibrated dryer
- Current Status of Grain Drying Technology and Equipment Development: A . . .
First, this paper will introduce the basic principles of grain drying, emphasizing the analysis of physical and chemical mechanisms such as heat transfer and moisture transfer during the drying process, as well as the variations in drying curves
- A Comprehensive Review on Infrared Heating Applications in Food . . . - MDPI
The energy throughput is increased using a combination of microwave heating and IR heating This combination heats food quickly and eliminates the problem of poor quality This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients
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