English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Different aspects of soybean drying such as energy and exergy analyses, quality, mass transfer parameters, and modeling of drying kinetics were investigated in a microwave dryer. Results showed that energy and exergy efficiency increased with increasing microwave power, while values of energy efficiency (33.70 to 66.0%) were higher than exergy efficiency (23.38 - 48.30%). Specific energy consumption and energy loss varied 4.93 to 9.11 MJ/kg water and 5.04 to 8.89 MJ/kg water, respectively. Approximately 8.94 to 20.07% of the total energy input is consumed by increasing of the product temperature. The values of improvement potential changed between 1.31- 5.35 MJ/kg water. Bulk density, degree of shrinkage and rehydration ratio varied from 726.6 to 762.8 kg/m3, 0.888 to 0.910, and 0.618 - 0.799, respectively. Parameters total color change (14.68 - 19. 89) and hue angle (88.07 to 91.73º) increased with increasing microwave power. Effective diffusivity and mass transfer coefficient varied from 1.99×10−9 to 12.25×10−9 m2/s and 2.71×10−6 to 19.98×10−6 m/s, respectively. The activation energy was found to be 4.98 W/g for a diffusion model and 5.33 W/g for a mass transfer model. Among the models, the Page model was found to best describe the drying behavior of soybean

QUALITY, PERFORMANCE ANALYSIS, MASS TRANSFER PARAMETERS AND MODELING OF DRYING KINETICS OF SOYBEAN