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Energy consumption during convection drying of stone fruits in chamber driers
(University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, Nemanjina 6, 11080 Belgrade, Serbia, 2016)
The transfer of moisture from the material by heated agent to the surroundings
during the contact of wet material and agent represents the process of convection drying.
Drying of fruits as types of plant and thermally ...
Application of modern drying technology in the food processing industry
(University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, 2012)
This paper will provide a review of available publications of many international researchers that deals with advanced drying technologies.
Potential and limitations of plum drying and sales: case of Osečina municipality
(University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, 2017)
The sale of processed products to suppliers brings higher value than the sale of
fresh products, which is the main motive for investing in plums drying. The Municipality of
Osečina is perhaps the best example. It has ...
Types, classification and selection of dryers in agroindustry
(University of Belgrade, Faculty of Agriculture, The Institute for Agricultural Engineering, 2012)
This paper will provide a review of many publications that have the drying of food material as the primary topic in order to provide a global view of all the problems related to the drying process , selection of adequate ...