Journal articles: 'Ont Dryden'

1

Stratford, Madeleine. "Un poème de Pizarnik sous toutes ses coutures : vers une nouvelle méthode d’analyse des traductions poétiques." TTR 24, no. 2 (January 7, 2013): 143–76. http://dx.doi.org/10.7202/1013398ar.

Full text

Abstract:

Depuis John Dryden, la plupart des typologies de traductions poétiques sont de nature prescriptive, tendent à se fonder sur une conception restrictive du genre poétique et ne renvoient souvent qu’à une facette du texte. Puisque nous considérons que la traduction du vers peut être traitée sous trois aspects différents (conceptuel, sonore et spatial), nous proposons une méthode d’analyse susceptible de donner lieu à une catégorisation plus spécifique des traductions. Ensuite, nous appliquons notre méthodologie à l’analyse de six versions anglaises du premier poème d’Árbol de Diana de l’auteure argentine Alejandra Pizarnik (1936-1972). Cette étude de cas montrera comment une analyse rigoureuse des aspects conceptuel, sonore et spatial peut aider à identifier les particularités du poème source, puis à évaluer dans quelle mesure elles ont été accueillies dans ses traductions.

APA, Harvard, Vancouver, ISO, and other styles

2

Dryden, Windy. "Two Rebt Therapists and One Client: Windy Dryden Transcript." Journal of Rational-Emotive & Cognitive-Behavior Therapy 28, no. 3 (June 12, 2010): 130–40. http://dx.doi.org/10.1007/s10942-010-0112-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

El Hallaoui, Zhor, S. Vaudreuil, T. Moudakkar, and T. Bounahmidi. "One-dimensional phosphate flash dryer model for design application." Drying Technology 37, no. 2 (March 7, 2018): 139–48. http://dx.doi.org/10.1080/07373937.2018.1441867.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Rybka, Adolf, Petr Heřmánek, and Ivo Honzík. "Effect of drying temperature in hop dryer on hop quality." Research in Agricultural Engineering 67, No. 1 (March 31, 2021): 1–7. http://dx.doi.org/10.17221/61/2020-rae.

Full text

Abstract:

One of the qualitative characteristics of both green and dried hops is the content of hop essential oils which are contained in a quantity of 0.5 to 3.5%, depending on the hop variety. These essential oils are heat labile substances because the temperature has an influence on their content. Hop cones, dried either in belt or chamber dryers, are exposed to a drying medium temperature of 55 °C to 60 °C for the entire duration of drying, i.e. for 6–8 hours. Under current drying conditions there is a loss of approx. 15 to 25% of the total content of essential oils present in hops before drying. In case of special aroma hop varieties, such losses lead to a decline in the product quality. Comparative measurements have been carried out with a laboratory equipment to find out whether more aromatic essential oils are retained in hop cones at a drying temperature of 40 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C.

APA, Harvard, Vancouver, ISO, and other styles

5

Szufa, Szymon, Grzegorz Wielgosiński, Piotr Piersa, Justyna Czerwińska, Maria Dzikuć, Łukasz Adrian, Wiktoria Lewandowska, and Marta Marczak. "Torrefaction of Straw from Oats and Maize for Use as a Fuel and Additive to Organic Fertilizers—TGA Analysis, Kinetics as Products for Agricultural Purposes." Energies 13, no. 8 (April 21, 2020): 2064. http://dx.doi.org/10.3390/en13082064.

Full text

Abstract:

This publication presents research work which contains the optimum parameters of the agri-biomass: maize and oat straws torrefaction process. Parameters which are the most important for the torrefaction process and its products are temperature and residence time. Thermogravimetric analysis was performed as well as the torrefaction process using an electrical furnace on a laboratory scale at a temperature between 250–525 °C. These biomass torrefaction process parameters—residence time and temperature—were necessary to perform the design and construction of semi-pilot scale biomass torrefaction installations with a regimental dryer and a woody and agri-biomass regimental torrefaction reactor to perform a continuous torrefaction process using superheated steam. In the design installation the authors also focused on biochar, a bi-product of biofuel which will be used as an additive for natural bio-fertilizers. Kinetic analysis of torrefaction process using maize and oat straws was performed using NETZSCH Neo Kinetics software. It was found that kinetic analysis methods conducted with multiple heating rate experiments were much more efficient than the use of a single heating rate. The best representations of the experimental data for the straw from maize straw were found for the n-order reaction model. A thermogravimetric analysis, TG-MS analysis and VOC analysis combined with electrical furnace installation were performed on the maize and oat straw torrefaction process. The new approach in the work presented is different from that of current scientific achievements due to the fact that until now researchers have worked on performing processes on oat and maize straws by means of the torrefaction process for the production of a biochar as an additive for natural bio-fertilizers. None of them looked for economically reasonable mass loss ratios. In this work the authors made the assumption that a mass loss in the area of 45–50% is the most reasonable loss for the two mentioned agri-biomass processes. On this basis, a semi-pilot installation could be produced in a further BIOCARBON project step. The kinetic parameters which were calculated will be used to estimate the size of the apparatuses, the biomass dryer, and biomass torrefaction reactor.

APA, Harvard, Vancouver, ISO, and other styles

6

Levy, Avi, and Irene Borde. "Steady state one dimensional flow model for a pneumatic dryer." Chemical Engineering and Processing: Process Intensification 38, no. 2 (March 1999): 121–30. http://dx.doi.org/10.1016/s0255-2701(98)00079-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Compaore, Clarisse Sidbewendé, Hamidou Compaore, G. O. Inoussa, and Hagrétou Sawadogo-Lingan. "Impact du prétraitement au sel (NaCl) et du séchage sur les caractéristiques nutritionnelles et microbiologiques de l’oignon bulbe." International Journal of Biological and Chemical Sciences 14, no. 3 (June 18, 2020): 685–97. http://dx.doi.org/10.4314/ijbcs.v14i3.4.

Full text

Abstract:

La culture de l’oignon contribue fortement à la sécurité alimentaire et à la lutte contre la pauvreté au Burkina Faso. Cependant, plusieurs contraintes dont les pertes post-récoltes entravent le développement de cette filière. L’objectif de cette étude était d’évaluer l’impact d’un procédé de séchage sur la qualité de l’oignon. L’oignon après parage, a été prétraité (NaCl à 5%) ou non, puis séché avec un séchoir à gaz Atesta (60-65 °C, 10-12 h). Les caractéristiques nutritionnelles et microbiologiques des produits frais et séchés ont été déterminées par des méthodes standardisées. Sur la base de la matière sèche, les résultats ont donné pour l’oignon frais, 5,19%, 1,7%, 12,16% et 47,56%, respectivement pour les cendres, matières grasses, protéines et sucres totaux. Après séchage, les teneurs ont varié respectivement de 2,96 à 31,31%, de 0,59 à 0,77%, de 3,58 à 7,78% et de 36,88 à 49,56% pour les cendres, matières grasses, protéines et sucres totaux. Malgré l’effet du prétraitement et du séchage, les teneurs en fer, manganèse, magnésium, zinc et calcium sont restées intéressantes. Les oignons séchés, en l’occurrence ceux prétraités avec le sel étaient de bonne qualité microbiologique. La vulgarisation de cette technologie permettra une meilleure valorisation de l’oignon au Burkina Faso.Mots clés : Séchoir à gaz, procédé, qualité, Burkina Faso. English Title: Impact of pretreatment with salt (NaCl) and drying on the nutritional and microbiological characteristics of onion bulb The production of onion greatly contributes to food security and the fight against poverty in Burkina Faso. However, several constraints including post-harvest losses hinder the development of this sector. The objective of this study was to assess the impact of drying process on the quality of onion. Onion after trimming, was pretreated (NaCl at 5%) or not and dried with a gas dryer Atesta (60-65 °C, 10-12h). Nutritional and microbiological characteristics of fresh and dried products were determined using standard methods. Based on the dry mater, results showed that fresh onion contains 5.19% of ash, 1.7% of fat, 12.16% of proteins and 47.56% of total sugars. After drying, ash, fat, proteins and total sugars content varied from 2.96 to 31.31%, 0.59 to 0.77%, 3.58 to 7.78% and 36.88 to 49.56%, respectively. Despite the effect of pretreatment and drying process, the content of iron, manganese, magnesium, calcium and zinc remained interesting. The dried onions, in particular those pretreated with salt presented good microbiological quality. The dissemination of onion drying technology will allow to add value to onion in Burkina Faso.Keywords: Gas-drier, process, quality, Burkina Faso.

APA, Harvard, Vancouver, ISO, and other styles

8

Bekkioui, Naoual, Sarra El hakiki, Abdeljalil Rachadi, and Hamid Ez-Zahraouy. "One-year simulation of a solar wood dryer with glazed walls in a Moroccan climate." Renewable Energy 155 (August 2020): 770–82. http://dx.doi.org/10.1016/j.renene.2020.03.131.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Olatunde, Gbenga A., Griffiths G. Atungulu, and Deandrae L. Smith. "One-pass drying of rough rice with an industrial 915 MHz microwave dryer: Quality and energy use consideration." Biosystems Engineering 155 (March 2017): 33–43. http://dx.doi.org/10.1016/j.biosystemseng.2016.12.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Gong, Yi, Zhen-Guo Yang, and Xin-Hao Meng. "Failure analysis of one peculiar ‘Yin-Yang’ corrosion morphology on heat exchanger tubes in purified terephthalic acid (PTA) dryer." Engineering Failure Analysis 31 (July 2013): 203–10. http://dx.doi.org/10.1016/j.engfailanal.2013.01.038.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Grickus, Armands, and Sharif E. Guseynov. "On one Mathematical Model for Dynamics of Propagation and Retention of Heat over New Fibre Insulation Coating." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 3 (June 16, 2015): 82. http://dx.doi.org/10.17770/etr2015vol3.504.

Full text

Abstract:

In circumstances, when it is important to replace insulation materials with high content of emissions during production it is necessary to create new heat and sound insulation material, which eliminates CO2 emissions, develop its production techniques and technological machinery – raw material chopper, pulp mixer, termopress, dryer chamber, formatting knifes, determine technical control parameters and control equipment, develop mathematical model of the material and calculation methods for design works. It is necessary to design, manufacture and experimentally test the respective technological equipment for insulation production pilot plant. To get exact physical parameters it is necessary design, manufacture and test unique laboratory equipment for determining the properties of insulation material. The mathematical model describing the dynamics of propagation and retention of heat over fibre insulation coating by taking "inner" specificities (graininess and porosity of layered structure of the considered fibre insulation) of heat insulator into account is proposed in the present paper.

APA, Harvard, Vancouver, ISO, and other styles

12

Mangkona, Mangkona, Baso Cante, Hasan Basri, and Adriansyah Adriansyah. "Analisa Kerusakan Relay Valve Dan Air Dryer Pada Air Charging System Unit Heavy Equipment Off Highway Truck (OHT) 777D Caterpillar." MEDIA PERSPEKTIF : Journal of Technology 12, no. 1 (June 28, 2020): 33. http://dx.doi.org/10.46964/jtmp.v12i1.429.

Full text

Abstract:

Air is the successor to the Caterpillar 777D Highway Truck Air System. Air is used to supply the braking system on the Caterpillar 777D Highway Truck which is then collaborated with a hydraulic system for the technical braking process. For this reason, the authors analyze the components of the 777D Caterpillar Highway Truck Air System and what damage often occurs and how to repair it. In this case the object examined is the water system component of the Caterpillar 777D Highway Truck. The method used in this research is field observation, literature study, conducting, inspection with several units that improve the schedule and scheduled repairs. According to the appropriate literature, component damage that occurs in air systems is damage to the system and wear and tear on components. The study was conducted by conducting a visual inspection and measurement, then an analysis of the assessment of the appropriate data literature was carried out. The results found damage to the maintenance component that is not really a component relay valve and air dryer on the air filling system.

APA, Harvard, Vancouver, ISO, and other styles

13

Jafari, A., and A. Bakhshipour. "Inspection of quince slice dehydration stages based on extractable image features." Czech Journal of Food Sciences 32, No. 5 (October 1, 2014): 456–63. http://dx.doi.org/10.17221/461/2013-cjfs.

Full text

Abstract:

The relation between the moisture content of the fruit and image-based characteristics was investigated. Quince samples were dried in an oven dryer at three different temperatures (40, 50, and 60°C). Several shape, texture, and colour features of the quince slices were extracted from the images. Gradual reduction was observed in all morphological features when the moisture content of the samples decreased. Regression equations between the extracted features and moisture content of the quince slices were investigated. The moisture content prediction equations based on morphological features were more precise than the textural features while colour information did not yield any satisfactory result. To exploit the morphological and textural features simultaneously, several artificial neural network models were developed to predict the drying behaviour of quince. R2 and RMSE values were determined as 0.998, 0.008%. It was concluded that the combination of the neural networks and image processing technique has the potential to determine the moisture variations.

APA, Harvard, Vancouver, ISO, and other styles

14

Warren, Alan John. "Linking Defective Ribosome Maturation to Shwachman-Diamond Syndrome." Blood 122, no. 21 (November 15, 2013): SCI—36—SCI—36. http://dx.doi.org/10.1182/blood.v122.21.sci-36.sci-36.

Full text

Abstract:

Abstract Ribosomes are RNA-protein machines that translate the genetic information encoded by the mRNA template in all living cells. Recent high-resolution structures of the ribosome have revolutionized our understanding of protein translation. However, the mechanisms of ribosome assembly and the surveillance mechanisms that monitor this process and couple it to growth are poorly understood. Causative mutations and deletions of genes involved in ribosome biogenesis define an emerging group of disorders known as the ribosomopathies. Recent work from my laboratory strongly supports the hypothesis that Shwachman-Diamond syndrome (SDS) is a ribosomopathy caused by defective maturation of the large ribosomal subunit. Elucidation of the specific function of the SBDS protein that is deficient in SDS is revealing unexpected new insights that extend our understanding of the mechanisms underlying the late cytoplasmic steps of ribosome assembly and the quality control surveillance pathways that monitor 60S maturation. Genetic dissection of this pathway may inform novel therapeutic strategies for SDS. 1. Wong C.C., Traynor D., Basse N., Kay R.R., Warren A.J. Defective ribosome assembly in Shwachman-Diamond syndrome. Plenary Paper, Blood. 2011 Oct 20;118(16):4305-12. 2. Finch A.J., Hilcenko C., Basse N., Drynan L.F., Goyenechea B., Menne T.F., González Fernández Á., Simpson P., D’Santos C.S., Arends M.J., Donadieu J., Bellanné-Chantelot C., Costanzo M., Boone C., McKenzie A.N., Freund S.M., Warren A.J. Uncoupling of GTP hydrolysis from eIF6 release on the ribosome causes Shwachman-Diamond syndrome. Genes and Development (2011) 25: 917-929. 3. Menne T.M., Goyenechea B., Sánchez-Puig N., Wong C.C., Tonkin L.M., Ancliff P., Brost R.L., Costanzo M., Boone C. and Warren A.J. The Shwachman-Bodian-Diamond syndrome protein mediates translational activation of ribosomes in yeast. Nature Genetics (2007) 39: 486-95. Disclosures: No relevant conflicts of interest to declare.

APA, Harvard, Vancouver, ISO, and other styles

15

Ayşe, Karadağ, Avci Nazmiye, Kasapoğlu Kadriye Nur, and Özçelik Beraat. "Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea." Czech Journal of Food Sciences 34, No. 5 (November 1, 2016): 397–405. http://dx.doi.org/10.17221/5/2016-cjfs.

Full text

Abstract:

Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In this study, microwave technology is used for black tea production in withering and drying steps to increase its quality characteristics. Total polyphenols, theaflavin (TF), total thearubigins (TR), liquor brightness, and total colour were measured by spectrophotometric methods. Total antioxidant activity was determined by the DPPH method. Microwaved black teas showed higher amounts of quality constituents with similar phenolic contents and antioxidant activities compared to commercial Turkish teas. The plucking season was also found to have an effect on these constituents of black teas. Generally, microvawed black teas have higher spectrophotometric brightness and lower total colour values. The analytical and sensory results showed that using a microwave dryer during the black tea process is highly acceptable in respect to these quality parameters when compared with other commercial black teas obtained from the markets in Turkey and other countries.

APA, Harvard, Vancouver, ISO, and other styles

16

Fedotova, Marianna, Ivan Skrynnik, Serhiy Osadchy, and Dmitry Trushakov. "Identification of signals as one of the stages of synthesis of the system of automatic stabilization of the height of the fluidized bed in the grain dryer." System technologies 4, no. 135 (April 5, 2021): 85–94. http://dx.doi.org/10.34185/1562-9945-4-135-2021-09.

Full text

Abstract:

Drying is one of the most responsible and energy-intensive post-harvest grain pro-cessing operations. The constant rise in heat prices has led to the search for new designs of grain dryers, or improvements to existing ones. Studies of well-known scientists such as Romankov, Rezchikov, Rashkovskaya have proven the potential effectiveness of using a fluid-ized bed for drying grain.The degree to which this drying efficiency approaches the potential is determined by how much the change in the actual humidity of the material during drying approaches the theoretical drying curve at the same resource consumption and the same initial state of the material to be dried.The study of the designs of fluidized bed grain dryers showed that they show irregular fluctuations in the height of the fluidized bed, and, accordingly, the efficiency of energy use for drying. The reason for this phenomenon is related, on the one hand, to random fluctua-tions in the amount of grain in the fluidized bed, and on the other - to the shortcomings of the system of automatic stabilization of its height.Taking into account the provisions of the theory of optimal control indicates that max-imizing the accuracy of stabilization of a given value of the height of the fluidized bed should be achieved by developing an optimal multidimensional stabilization system of the specified height. The basis for solving the first of these is the study of the design of a fluidized bed grain dryer.The decomposition of the grain dryer allows to present it in the form of a set of multidimensional objects with pure delay. The size of this set is determined by the number of cascades, and the dynamic characteristics of its elements depend on the distance of the cascade to the gate.The degree of connections between input-output signals in the form of correlation and cross-correlation functions was studied, and the physical processes occurring in the grain dryer were analyzed. As a result of applying the Blackman-Tukey algorithm to the implemen-tations of the components of the control signal vectors and output signals, estimates of the corresponding correlation functions and spectral densities for all elements of the set of con-trol objects were obtained. The discrete Fourier transform of smoothed estimates of correla-tion and cross-correlation functions allowed us to calculate estimates of the spectral and mutual spectral densities of the respective signals. Approximation of spectral and mutual spectral density estimates by the method of generalized logarithmic frequency characteristics allowed to determine the mathematical description of these signals in the form of spectral density expressions, which will be the basis for the next stage of object identification.

APA, Harvard, Vancouver, ISO, and other styles

17

Adolf, Rybka, Krofta Karel, Heřmánek Petr, Honzík Ivo, and Pokorný Jaroslav. "Effect of drying temperature on the content and composition of hop oils." Plant, Soil and Environment 64, No. 10 (October 15, 2018): 512–16. http://dx.doi.org/10.17221/482/2018-pse.

Full text

Abstract:

In terms of content, the paper is aimed at analysing and comparing the quality of fresh green hops and hops dried at two drying temperatures – 55°C (in the traditional manner) and 40°C (using the so-called gentle drying), regarding the maximum preservation of hop essential oils. Comparative experiments were carried out in an experimental chamber dryer with two Czech hop cultivars Saaz and Harmonie. The moisture content of hops at the beginning of drying was 75% and at the end of drying it was 9–10%. By lowering the drying temperature from 55°C to 40°C, the drying time in cv. Saaz prolonged from 8 to 10 h and for the cv. Harmonie from 9 h to 12 h. Compared to fresh hops, the amount of hop oils decreased by 10% when dried at 40°C and by 36% (cv. Saaz) and 43% (cv. Harmonie) when dried at 55°C. These losses can be considered significant, especially for hops intended for late and dry beer hopping. However, by drying the hops at different temperatures, the ratios between various components of the essential oils and thus also their sensory character remained approximately unchanged. Due to the reduced amount of essential oils, the drying effect reduces the intensity of hop aroma depending on the drying temperature.

APA, Harvard, Vancouver, ISO, and other styles

18

Ferreira, M. C., E. M. V. Silva, and J. T. Freire. "ANALYSIS OF A ONE-DIMENSIONAL FLUID DYNAMIC MODEL FOR DILUTE GAS-SOLID FLOW IN A PNEUMATIC DRYER WITH A SPOUTED BED TYPE SOLID FEEDING SYSTEM." Drying Technology 16, no. 9-10 (January 1998): 1971–85. http://dx.doi.org/10.1080/07373939808917506.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Szufa, Szymon, Maciej Dzikuć, Łukasz Adrian, Piotr Piersa, Zdzisława Romanowska-Duda, Wiktoria Lewandowska, Marta Marcza, Artur Błaszczuk, and Arkadiusz Piwowar. "Torrefaction of oat straw to use as solid biofuel, an additive to organic fertilizers for agriculture purposes and activated carbon – TGA analysis, kinetics." E3S Web of Conferences 154 (2020): 02004. http://dx.doi.org/10.1051/e3sconf/202015402004.

Full text

Abstract:

In this paper authors present research results which are the optimum parameters of the torrefaction process using straw from oats and maize. The most important parameters for the torrefaction process are temperature and residence time. Both parameters are essential to designing and construction of industrial biomass torrefaction installations. Energy crops and waste coming from agricultural production have the most promising perspective from all kind of renewable energy sources in Poland. Currently, intensive studies on the process of biomass torrefaction are being carried out. In this experimental investigation, authors examined the torrefaction process of two types of agriculture biomass, such as: oats, maize. The main overarching objective of the experimental studies described below is the development of various biochar as an additive to agricultural fertilizers resulting from the conversion of biomass from agriculture residues – straw from oats and maize. The last of enumerated biomasses is treated through different conversion processes such as: drying, torrefaction to homogenize their physical and chemical properties. Among many of its areas, it is extremely important to optimize the production of biomass energy plants and its refinement (in the torrefaction process), which will improve the balance and profitability of energy production from RES, and reduce the logistics and storage costs of this fuel and improve the efficiency of biomass combustion process. When implementing new technologies indicated in this work and optimizing the harvesting of plant biomass, the negative impact on the environment caused by stored municipal waste can be reduced. This biomass torrefaction process temperature and residence time were necessary for the design and construction of semi-pilot scale biomass torrefaction installations with dryer and torrefaction reactor to perform a continuous biomass torrefaction process using superheated steam

APA, Harvard, Vancouver, ISO, and other styles

20

Smith, Deandrae L., Griffiths G. Atungulu, and Andy Mauromoustakos. "Processing Parameters for One-Pass Drying of High-Moisture Parboiled Rough Rice with 915 MHz Microwaves." Transactions of the ASABE 64, no. 1 (2021): 299–312. http://dx.doi.org/10.13031/trans.14003.

Full text

Abstract:

HighlightsThe impact of parboiling process parameters on the feasibility of one-pass microwave drying of high-moisture parboiled rough rice was investigated.Rough rice was parboiled by 3 hours of soaking in water at 71°C, 73°C, or 76°C and then steamed for 5, 10, or 15 min prior to microwave drying at 915 MHz.Moisture content following parboiling at the studied conditions ranged from 42.59% to 48.21% dry basis.Microwave specific energies ranging from 0.04 to 0.29 kWh per kg of parboiled rough rice dry matter (kWh kg-DM-1) were used to dry the parboiled rough rice.Soaking at 73°C and steaming for 10 min followed by one-pass microwave drying at 0.29 kWh kg-DM-1 gave the best results in terms of parboiled rough rice final moisture content and post-drying milling and physiochemical properties.Microwave treatment can provide one-pass drying of parboiled rough rice.Abstract. The volumetric heating phenomenon of microwaves (MW) offers a means to quickly dry high moisture content (MC) parboiled rough rice in one pass. However, to successfully dry parboiled rough rice in one pass using MW while preserving the milled rice yield and quality characteristics, it is vital to investigate the impacts of the pre-drying parboiling conditions on the drying process and the resulting product characteristics. The objectives of this study were to explore the feasibility of using MW at 915 MHz to dry high-MC parboiled rough rice and to determine the implications of the pre-drying soaking and steaming conditions on the parboiled rough rice final moisture content (FMC), milled rice yield (MRY), head rice yield (HRY), and the milled rice physiochemical properties. Freshly harvested, long-grain rough rice of the cultivar Mermentau at MC of 31.58% dry basis (d.b.) was used in this study. The parboiling process involved soaking the rough rice in water at temperatures of 71°C, 73°C, or 76°C and steaming for 5, 10, or 15 min. After parboiling, samples of rough rice for the controlled experiment were gently dried with natural air at 25°C and 65% relative humidity, while samples for MW treatment were dried using a 915 MHz MW dryer, which was set to deliver energy ranging from 0.04 to 0.29 kWh per kg of rough rice dry matter content (kWh kg-DM-1). The MW power applied during treatment ranged from 1 to 8 kW with heating durations of up to 6 min. The rough rice MC immediately increased after the soaking and steaming processes and ranged from 42.59% to 48.21% d.b. Increased soaking temperature led to increased uptake of water after parboiling, decreases in MRY, HRY, protein content, and milled rice surface lipid content (SLC), and increases in total color difference (TCD). Increased steaming duration led to decreased moisture uptake during steaming, decreased MRY, protein content, SLC, and TCD, and increased HRY. Increased MW specific energy led to decreased FMC, HRY, protein content, and SLC and increased TCD. It is recommended that long-grain rough rice should be soaked at 73°C, steamed for 10 min, and then treated at MW specific energy of 0.29 kWh kg-DM-1 in one pass to achieve parboiled rough rice FMC of 18.79% d.b., HRY of 69.33%, and desirable parboiled milled rice physicochemical and sensory properties. At the same parboiling conditions, the control samples had MRY of 74.98% and HRY of 74.07%. MW specific energy greater than 0.29 kWh kg-DM-1 was necessary to dry the parboiled rough rice to MC safe for long-term storage (14.29% to 15.61% d.b.). However, the application of specific energy beyond 0.29 kWh kg-DM-1 caused a reduction of HRY below that of the control samples. Therefore, to preserve HRY, rice processors should use MW specific energy of 0.29 kWh kg-DM-1 to partially dry parboiled rice and then complete the drying to a safe storage MC by using natural or slightly heated air. This study demonstrates the feasibility of using 915 MHz MW heating of high-MC parboiled rough rice to achieve one-pass drying. Keywords: 915 MHz microwaves, Milling yields, One-pass drying, Parboiled rough rice, Physicochemical properties, Rice quality.

APA, Harvard, Vancouver, ISO, and other styles

21

Duchene, Eric. "How can grapevine genetics contribute to the adaptation to climate change?" OENO One 50, no. 3 (September 6, 2016). http://dx.doi.org/10.20870/oeno-one.2016.50.3.98.

Full text

Abstract:

Climate change is modifying the environmental conditions in all the vineyards across the world. The expected effects on grape and wine production can be positive in some grape growing regions, but under warmer or dryer conditions the volume and quality of the wines produced can be impaired. Adaptation to new climatic conditions includes changes in the cultivation areas, changes in the vineyard or cellar practices, and use of new rootstock × scion combinations. In this article, we provide an overview of the possible effects of climate change on grapevine physiology and berry quality and we describe the more important traits and the genetic variability that can be used in the adaptation process. We also present the modern techniques that can be used by researchers to identify the links between genomic information and behaviors in the field. Finally, we discuss the existing opportunities in the present grapevine collections and the strategies that can be used by breeders to create new varieties.

APA, Harvard, Vancouver, ISO, and other styles

22

จีนธาดา, วสันต์, and พรชัย เพชรสงคราม. "ลักษณะรูปทรงของโรงอบแห้งพลังงานแสงอาทิตย์ที่ส่งผลต่อการอบแห้งยางพาราแผ่น." Journal of King Mongkut's University of Technology North Bangkok, October 5, 2016. http://dx.doi.org/10.14416/j.kmutnb.2016.03.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

"Pope Scientific's Benchtop Nutsche Filter-Dryer is an All-in-One Solution." Chemical & Engineering News Archive 93, no. 21 (May 25, 2015): 37. http://dx.doi.org/10.1021/cen-09321-ad26.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

"A review and case study on Design and Installation of Electric Yankee Dryer for Paper Industries." International Journal of Recent Trends in Engineering and Research 4, no. 4 (April 6, 2018): 45–49. http://dx.doi.org/10.23883/ijrter.2018.4200.bmszx.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Ont Dryden'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles