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Abstract This work presents design and optimization of a cylindrical photovoltaic dryer with dual packed beds thermal energy storage for drying medical herb. The dryer is provided with electrical heater where the electrical energy is generated by using photovoltaic system. The electrical heater is designed and sized to realize continuouse drying (day and night) to minimize the drying time. Two packed beds are used to fix the drying temperature in dryer during day and night. The main packed bed thermal energy storage is charged during the sun-hours directly, to realize continued drying after sunset. An efficient PV dryer is devised to work under forced air created by air blower and heated by the electrical coils. 相似文献
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MANEL ISSAOUI KAOUTHER BEN HASSINE GUIDO FLAMINI FATEN BRAHMI HECHMI CHEHAB YOUSSEF AOUNI BELIGH MECHRI MOKHTAR ZARROUK MOHAMED HAMMAMI 《Journal of Food Lipids》2009,16(2):164-186
Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree.
The present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers. 相似文献
PRACTICAL APPLICATIONS
The present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers. 相似文献
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The thermal process requirements in still retorts were determined for various processing conditions (two can sizes, two processing and four filling temperatures), based on a sterilization value, Fo = 2.78 min, and following both general and nomogram methods; the methods gave differences in the total processing time between 1.2 and 4.2 min. Viscosity decreased significantly but incubation, colour measurement and sensory evaluation of the products showed no statistically significant differences between any of the evaluated processing schedules; however for economic considerations the recommended process requirements for small and medium size cans were 32.9 and 57.2 min respectively at 121°C, with a filling temperature of 85°C. 相似文献
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