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Karina Di Scala – One of the best experts on this subject based on the ideXlab platform.

  • effect of temperature and Air Velocity on drying kinetics antioxidant capacity total phenolic content colour texture and microstructure of apple var granny smith slices
    Food Chemistry, 2012
    Co-Authors: Antonio Vegagalvez, Karina Di Scala, Kong Ahhen, Marcelo Chacana, Judith Vergara, J Martinezmonzo, Purificacion Garciasegovia, Roberto Lemusmondaca
    Abstract:

    The aim of this work was to study the effect of temperature and Air Velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80°C, as well as at Air velocities of 0.5, 1.0 and 1.5ms(-1). Effective moisture diffusivity increased with temperature and Air Velocity, reaching a value of 15.30×10(-9)m(2)s(-1) at maximum temperature and Air Velocity under study. The rehydration ratio changed with varying both Air Velocity and temperature indicating tissue damage due to processing. The colour difference, ΔE, showed the best results at 80°C. The DPPH-radical scavenging activity at 40°C and 0.5ms(-1) showed the highest antioxidant activity, closest to that of the fresh sample. Although ΔE decreased with temperature, antioxidant activity barely varied and even increased at high Air velocities, revealing an antioxidant capacity of the browning products. The total phenolics decreased with temperature, but at high Air Velocity retardation of thermal degradation was observed. Firmness was also determined and explained using glass transition concept and microstructure analysis.

Róbert Goda – One of the best experts on this subject based on the ideXlab platform.

  • Investigation of average Air Velocity and turbulence intensity in a slot ventilated space
    Periodica Polytechnica Mechanical Engineering, 2014
    Co-Authors: Róbert Goda, László Bánhidi
    Abstract:

    In HVAC practice in slot ventilated spaces tangential Air distribution systems are generally used. The determination of average Air Velocity and turbulence intensity is most important from the point of view of draught comfort, of effective and economical ventilation. In this paper the changing of the average Air Velocity, turbulence intensity and the relative average Air Velocity at different measurement heights were investigated considering the connection between these quantities in a slot ventilated space. Both the average Air Velocity and turbulence intensity determine the draught rate (DR), which affects draught comfort in ventilated spaces. Using the experimental investigation method we found that the changing of the average Air Velocity and turbulence intensity at the relevant heights may depend on the tangential Air distribution system.

  • Turbulence intensity and Air Velocity characteristics in a slot ventilated space
    Periodica Polytechnica Mechanical Engineering, 2014
    Co-Authors: Róbert Goda
    Abstract:

    The determination of turbulence intensity and Air Velocity distribution in the ventilated spaces are very important from the point of view of draught comfort. In most cases, in slot ventilated spaces tangential Air distribution system is applied. There are several references investigating draught comfort in ventilated spaces. However, most of these studies do not consider the exact type of the Air distribution system. Another relevant question is that average 40 [%] turbulence intensity given in standard EN 13779 for designing how depends on the tangential Air distribution. In this paper the turbulence intensity and Air Velocity distribution were investigated by experimentally in case of applying tangential Air distribution system. Results showed that turbulence intensity and Air Velocity distribution depends on the Air distribution system. Furthermore, average 40 [%] turbulence intensity given in the standard is not always relevant.

José V. García-pérez – One of the best experts on this subject based on the ideXlab platform.

  • Influence of Air Velocity and temperature on ultrasonically assisted low temperature drying of eggplant
    Food and Bioproducts Processing, 2016
    Co-Authors: J.v. Santacatalina, J.r. Soriano, Juan A. Cárcel, José V. García-pérez
    Abstract:

    Abstract The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the low temperature drying (LTD) of eggplant, analyzing the influence of the process variables linked to the Air flow (Velocity and temperature) on the drying kinetics and different quality aspects of the dehydrated product. For that purpose, eggplant ( Solanum melongena var. Black Enorma) cubes (8.6 mm side) were dried at different Air velocities (1, 2, 4 and 6 m/s) and temperatures (10, 0 and −10 °C) without (Air) and with (Air + US) US application. The rise in the Air Velocity and temperature led to an increase in the drying rate in Air experiments. US application accelerated the drying process under every experimental condition tested, shortening the drying time by up to 87%. As for the quality parameters, no remarkable influence of the process variables (US application, Air Velocity and temperature) on the rehydration, reconstitution in olive oil or hardness of the rehydrated product was observed.

Anthony T. Iannacchione – One of the best experts on this subject based on the ideXlab platform.

  • Determination of Velocity correction factors for real-time Air Velocity monitoring in underground mines
    International journal of coal science & technology, 2017
    Co-Authors: Lihong Zhou, Liming Yuan, Rick Thomas, Anthony T. Iannacchione
    Abstract:

    When there are installations of Air Velocity sensors in the mining industry for real-time Airflow monitoring, a problem exists with how the monitored Air Velocity at a fixed location corresponds to the average Air Velocity, which is used to determine the volume flow rate of Air in an entry with the cross-sectional area. Correction factors have been practically employed to convert a measured centerline Air Velocity to the average Air Velocity. However, studies on the recommended correction factors of the sensor-measured Air Velocity to the average Air Velocity at cross sections are still lacking. A comprehensive Airflow measurement was made at the Safety Research Coal Mine, Bruceton, PA, using three measuring methods including single-point reading, moving traverse, and fixed-point traverse. The Air Velocity distribution at each measuring station was analyzed using an Air Velocity contour map generated with Surfer®. The correction factors at each measuring station for both the centerline and the sensor location were calculated and are discussed.

Juan A. Cárcel – One of the best experts on this subject based on the ideXlab platform.

  • Influence of Air Velocity and temperature on ultrasonically assisted low temperature drying of eggplant
    Food and Bioproducts Processing, 2016
    Co-Authors: J.v. Santacatalina, J.r. Soriano, Juan A. Cárcel, José V. García-pérez
    Abstract:

    Abstract The aim of this work was to evaluate the feasibility of power ultrasound (US) application during the low temperature drying (LTD) of eggplant, analyzing the influence of the process variables linked to the Air flow (Velocity and temperature) on the drying kinetics and different quality aspects of the dehydrated product. For that purpose, eggplant ( Solanum melongena var. Black Enorma) cubes (8.6 mm side) were dried at different Air velocities (1, 2, 4 and 6 m/s) and temperatures (10, 0 and −10 °C) without (Air) and with (Air + US) US application. The rise in the Air Velocity and temperature led to an increase in the drying rate in Air experiments. US application accelerated the drying process under every experimental condition tested, shortening the drying time by up to 87%. As for the quality parameters, no remarkable influence of the process variables (US application, Air Velocity and temperature) on the rehydration, reconstitution in olive oil or hardness of the rehydrated product was observed.

  • Influence of Temperature, Air Velocity, and Ultrasound Application on Drying Kinetics of Grape Seeds
    Drying Technology, 2013
    Co-Authors: Gabriela Clemente, Juan A. Cárcel, Neus Sanjuán, Antonio Mulet
    Abstract:

    The objective of this work was to determine the influence of temperature, Air Velocity, and ultrasound application on the drying kinetics of grape seeds. The drying kinetics were determined at 1.0, 1.5, 2.0, and 3.0 m/s and at 40, 50, 60, and 70°C. At 1.0 and 1.5 m/s, the experiments were carried out with and without ultrasound application. To establish the influence of the variables on the drying kinetics, the results were modeled by means of both the Peleg and a diffusion model. The activation energy was determined (Arrhenius‘ equation). For an Air Velocity of over 1.5 m/s, it was determined that the external resistance to mass transfer was negligible. No influence of ultrasound application was observed, probably due to the fact that grape seeds are very hard and have a low level of porosity.