Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/22842
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dc.contributor.authorNguyen, Thi Ut Hien-
dc.date.accessioned2020-03-30T07:50:43Z-
dc.date.available2020-03-30T07:50:43Z-
dc.date.issued2019-
dc.identifier.issn0866-7056-
dc.identifier.urihttp://dspace.ctu.edu.vn/jspui/handle/123456789/22842-
dc.description.abstractThis paper provided many drying experiments of scallions at different drying modes through controlling the drying air temperature from 30°C to 40°C and the drying air velocity> after drying chamber from 0,5 to 1,5m/s for determining the operating mode of the heat pump drying machine. Fiom in the results of many drying experiments of scallions, we have compared and checked the feasibility of the heat pump drying machine, the energy efficiency and the quality of dried product. In the drying mode, the drying air temperature is 40°C and the drying air velocity after drying chamber is 1 .Om/s, the scallions drying product has the quality of natural light green color delicious taste, vitamin content C contains 14.2mg/kg higher than hot air drying method (vitamin C content of 13.8mg/kg), solar drying method (vitamin C content of 11.7mg/kg) and the drying time shortest 9 hours.vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesTạp chí Cơ khí Việt Nam;Số 05 .- Tr.127-132-
dc.subjectDrying scallionsvi_VN
dc.subjectOperating modevi_VN
dc.subjectHeat pump drying machinevi_VN
dc.subjectDrying air temperaturevi_VN
dc.subjectDrying air velocityvi_VN
dc.subjectDtying modevi_VN
dc.titleHienResearch on the operation mode of heat pump drying machine with drying experiments of scallions for saving energyvi_VN
dc.typeArticlevi_VN
Appears in Collections:Cơ khí Việt Nam

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