2023
DOI: 10.1016/j.jspr.2022.102058
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Advancements in ginger drying technologies

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Cited by 16 publications
(10 citation statements)
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“…g p c,p-a p p a r,p-g p p g w p p amb (11) where α p is absorptivity of absorbing plate and U w is wall heat loss coefficient. The value of wall heat loss coefficient (U w ) can be given as 62…”
Section: Theoretical Considerationsmentioning
confidence: 99%
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“…g p c,p-a p p a r,p-g p p g w p p amb (11) where α p is absorptivity of absorbing plate and U w is wall heat loss coefficient. The value of wall heat loss coefficient (U w ) can be given as 62…”
Section: Theoretical Considerationsmentioning
confidence: 99%
“…Many eminent researchers have presented detailed overviews on these advancements. [9][10][11][12][13][14][15] There have been several factors responsible for optimum drying of a commodity and the temperature of the drying air/chamber is one of the most significant one, as, it directly influence the moisture evaporation, drying time, product nutrition, and economics. Qu et al 16 studied the effect of drying air temperature on the quality of peanuts and reported that the kernel breakage percentage increased significantly as the drying temperature increased from 45°C.…”
Section: Introductionmentioning
confidence: 99%
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“…It reduces the moisture content of the food items up to a level (below 10% wet basis) where degradation of food by any microbial and fungal growth is not possible. The food's weight also gets reduced, allowing easy transportation for long distances (Kumar et al, 2016(Kumar et al, , 2019Malik et al, 2023).…”
Section: Introductionmentioning
confidence: 99%
“…The second way is using solar radiation to raise the temperature of a drying fluid separately and then using that heated fluid to evaporate moisture from the commodity placed in a well-insulated drying chamber. The third way combines both the direct and indirect ways of heat transfer and is called the mixed-mode type of solar drying [ 13 15 ]. The evaporated moisture from the drying commodity has to be removed from the drying system, and it can be done either by natural air currents due to the buoyancy effect known as “natural convection” or by some external source of air circulation such as a fan and blower known as “forced convection” [ 16 , 17 ].…”
Section: Introductionmentioning
confidence: 99%