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Water movement during the drying of food processing residues
1994
Tojo, S. (Tokyo Univ. of Agriculture and Technology, Fuchu (Japan). Faculty of Agriculture) | Watanabe, K. | Ai, F. | Chao, A.C.
Water movement in the food processing residues during drying process was discussed to clarify the drying mechanism of the phytogenic residues. Diluted potassium chloride (KCl) solution was added to the residue as a tracer of liquid water. The concentration of KCl at each layer of the residue was measured during drying. The results show that, in the case of bean curd waste, the concentration of KCl at the surface layer increases in the beginning of drying process, and then the KCl of the inner layer becomes higher than that of the surface layer. It means that the direction of liquid water movement in the residue changes locally during drying process. The mass balance analysis using a tank-model shows that the amount of such reverse liquid water in the bean curd waste is about 4%/h of the total moving water
Show more [+] Less [-]Energy consumption for waste and waste water treatment in food processing, 2: Miso (soybean paste) processing.
1985
Ohtani T. | Nikkuni S. | Hoshino C. | Nabetani H. | Watanabe A.
Energy consumption for waste and waste water treatment in food processing, 3: Natto (fermented soybean) processing
1985
Ohtani, T. | Nabetani, H. | Watanabe, A. (National Food Research Inst., Yatabe, Ibaraki (Japan)) | Horikita, H.
Suitability of the soybean harvested in Tokushima [Japan] for food processing and improvement of techniques for circulation and utilization of the products, 3: Tofu [bean curd] processing by heating with super boiling water
1983
Ohmura, Y. | Shimamoto, T. | Sasaki, T. (Tokushima-ken. Food Research Inst. (Japan))
