کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8876273 | 1623719 | 2016 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Process Parameter Study on Microwave-assisted Foam-mat Drying Properties of Corn Soaking Water
ترجمه فارسی عنوان
بررسی پارامترهای فرآیند خشک کردن اجاق گاز با استفاده از مایکروویو آب آشامیدنی ذرت
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
In order to study the microwave-assisted foam-mat drying properties of corn soaking water and optimize process parameters, a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power, material weight, material thickness and drying time on moisture content (dry basis), color value and protein content. Results showed that the primary and secondary sequence of parameters with regard to moisture content (d. b.) was drying time, microwave power, material weight and material thickness; the primary and secondary sequence of parameters with regard to color value was material weight, drying time, microwave power and material thickness; the primary and secondary sequence of parameters with regard to protein content was drying time, material weight, microwave power and material thickness. Optimum conditions were obtained as microwave power of 560 W, material weight of 46.88 g, material thickness of 6.20 mm and drying time of 8.01 min. The results might provide the theoretical basis and technical support for the microwave-assisted foam-mat drying of corn soaking water to produce yeast protein power.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Northeast Agricultural University (English Edition) - Volume 23, Issue 2, June 2016, Pages 65-77
Journal: Journal of Northeast Agricultural University (English Edition) - Volume 23, Issue 2, June 2016, Pages 65-77
نویسندگان
Liu Chai, Li Qiang, Liu Cheng-hai, Zheng Xian-zhe,