Model for Predicting the Field Drying Characteristics of Grass Conditioned by Maceration (Severe Treatment)

Hamer, P.J.C.; Knight, A.C.; McGechan, M.B.; Cooper, G.

doi:10.1006/jaer.1999.0509

Cited by 7 publications

(2 citation statements)

References 20 publications

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“…This information is required for drying and storage of agricultural and food products, for instance to maintain the quality in the storage period. This knowledge is also required to stop the drying process at the aimed moisture content to avoid quality losses and to save energy [10].…”

Section: Introductionmentioning

confidence: 99%

Basil Drying Performance and Quality under Different Drying Systems

Khater

Bahnasawy

2017

Benha Journal of Applied Sciences

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The main aim of this study is to investigate the possibility of drying the basil plants under five different drying systems. The obtained results indicated that the accumulated weight losses of basil plants were 77.43, 74.00, 70.48, 74.92 and 77.99 %, for sun-drying system, shadow-d rying system, room-drying system, solardrying system and oven-drying system, respectively at the end of experimental period. The highest values of equilibrium moisture contents were 13.94 and 37.01 % at 10 and 90 % equilibrium relative humidity was found from Modified Chung-Pfost equation under room system. The lowest values of equilibrium moisture contents were 0.83 and 15.07 % at 10 and 90 % equilibrium relative humidity was found for modified Oswin equation for oven system. The basil oil content values were 5.918, 7.911, 8.472, 6.547 and 5.230 % for the sun-drying, shadow-drying, room-drying, solar-drying and oven-drying, respectively.

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Section: Introductionmentioning

confidence: 99%

Basil Drying Performance and Quality under Different Drying Systems

Khater

Bahnasawy

2017

Benha Journal of Applied Sciences

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Section: Introductionmentioning

confidence: 99%

Modeling of the Equilibrium Moisture Content (EMC) of Tarragon (Artemisia Dracunculus L.)

Arabhosseini¹,

Huisman²,

Boxtel³

et al. 2005

International Journal of Food Engineering

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The equilibrium moisture content of tarragon, Artemisia dracunculus L. (stem and leaf separately) was determined by using the saturated salt solutions method at three temperatures (25, 50 and 70• C) within a range of 5 to 90% relative humidity. Both adsorption and desorption methods were used for stem and leaf of two varieties: Russian and French tarragon. Experimental curves of moisture sorption isotherms were fitted by modified Henderson, modified Halsey, modified Oswin, modified Chung-Pfost and GAB equations and evaluated by residual sum squares, standard error of estimate and mean relative deviation. The modified Halsey and GAB equations were found to be the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. There was no significant difference between the equilibrium moisture content of the Russian and French tarragon.

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