M j gojiya (37 risultati)

Paperback. Condizione: Brand New. 80 pages. 8.66x5.91x0.19 inches. In Stock.

Condizione: New.

Paperback. Condizione: Brand New. 80 pages. 8.66x5.91x0.19 inches. In Stock.

Condizione: New.

Condizione: New. pp. 140.

Paperback. Condizione: Brand New. 140 pages. 8.66x5.91x0.32 inches. In Stock.

Taschenbuch. Condizione: Neu. Development and Performance Evaluation of Force Convection Solar Dryer | M. J. Gojiya (u. a.) | Taschenbuch | Englisch | 2017 | GlobeEdit | EAN 9786202486224 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New.

paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Studie zur solaren Trocknung von Bockshornkleeblättern | Trocknen von Bockshornklee(Trigonella foenum-graecum) mit einem Solar-Kabinett-Trockner | M. J. Gojiya | Taschenbuch | 76 S. | Deutsch | 2022 | Verlag Unser Wissen | EAN 9786204842233 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.…

Condizione: New. Print on Demand.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Popularly known in the Indian subcontinent as Kasuri Methi, fenugreek (Trigonella foenum-graecum) leaves are an ancient spice used in various curries, subzis and parathas. The leaves have a bitter taste, but when added after dried, their distinctive taste fascinates the taste buds. Apart from being used as a condiment, it is also added while preparing starchy vegetables, thick gravies and raitas for flavour. Fenugreek contains a very high amount of Protein (4.4 g/100 g). However, these Protein compounds are highly volatile and susceptible to heat and solar radiation. There is a great loss of biochemical constitutions of fenugreek dried with sun drying as compared to mechanical drying. It is noted that the large drying period for which the product is exposed to the atmospheric oxygen has an effect on the reduction in quality aspects. Therefore, controlled drying by forced convection will provide a better-dehydrated product of fenugreek. In the present investigation, efforts have been made to study the drying characteristics of fenugreek and to compare the natural convection drying behaviour of fenugreek with open sun drying and shade drying. 76 pp. Englisch.…

Condizione: New. PRINT ON DEMAND.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Use of solar energy for drying crop results in saving of conventional fuels and also offers advantages of less pollution and reduced dependence on the unreliable supply of conventional fuels. Forced convection solar dryers usually lead to a faster drying rate for the higher air flow rates and better control of air temperature is possible to obtain a better quality of the dehydrated product. A solar assisted forced convection dryer was developed and fabricated to study the effect of air flow rate and air temperature on the energy requirement for the dehydration of aonla. It has mainly consisted of a finned type - corrugated flat plate solar air heater, solar air heater outlet trapezoid, a centrifugal blower, auxiliary heating chamber, drying chamber, plenum chamber, drying chamber outlet trapezoid, temperature control unit, and flow measuring unit. Thermal performance of the developed solar air heater was determined at different airflow rates. Developed model is useful for scientific community. 140 pp. Englisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Malde J. GojiyaProf. Malde Gojiya did his M. Tech.(Agricultural Engineering) in 2005. He is working as an Assistant Professor in the Dept. of Renewable Energy Engineering, College of Agricultural Engineering and Technology, JAU, Jun. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Populairement connues dans le sous-continent indien sous le nom de Kasuri Methi, les feuilles de fenugrec(Trigonella foenum-graecum) sont une épice ancienne utilisée dans divers currys, subzis et parathas. Les feuilles ont un goût amer, mais lorsqu'elles sont ajoutées après avoir été séchées, leur goût distinctif fascine les papilles gustatives. En plus d'être utilisé comme condiment, il est également ajouté lors de la préparation de légumes féculents, de sauces épaisses et de raitas pour leur donner du goût. Le fenugrec contient une quantité très élevée de protéines (4,4 g/100 g). Cependant, ces composés protéiques sont très volatils et sensibles à la chaleur et aux radiations solaires. Il y a une grande perte de constitution biochimique du fenugrec séché au soleil par rapport au séchage mécanique. Il est à noter que la longue période de séchage pendant laquelle le produit est exposé à l'oxygène atmosphérique a un effet sur la réduction des aspects qualitatifs. Par conséquent, le séchage contrôlé par convection forcée fournira un produit de fenugrec mieux déshydraté. Dans la présente étude, des efforts ont été faits pour étudier les caractéristiques de séchage du fenugrec et pour comparer le comportement de séchage par convection naturelle du fenugrec avec le séchage en plein soleil et le séchage à l'ombre. 72 pp. Französisch.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Gojiya M.J.Prof. Malde Gojiya did his M. Tech.(Agricultural Engineering) in 2005. He is working as an Assistant Professor in the Department of Renewable Energy Engineering, College of Agricultural Engineering and Technology, Junagadh.…

Condizione: New. Print on Demand pp. 140.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Popularly known in the Indian subcontinent as Kasuri Methi, fenugreek (Trigonella foenum-graecum) leaves are an ancient spice used in various curries, subzis and parathas. The leaves have a bitter taste, but when added after dried, their distinctive taste fascinates the taste buds. Apart from being used as a condiment, it is also added while preparing starchy vegetables, thick gravies and raitas for flavour. Fenugreek contains a very high amount of Protein (4.4 g/100 g). However, these Protein compounds are highly volatile and susceptible to heat and solar radiation. There is a great loss of biochemical constitutions of fenugreek dried with sun drying as compared to mechanical drying. It is noted that the large drying period for which the product is exposed to the atmospheric oxygen has an effect on the reduction in quality aspects. Therefore, controlled drying by forced convection will provide a better-dehydrated product of fenugreek. In the present investigation, efforts have been made to study the drying characteristics of fenugreek and to compare the natural convection drying behaviour of fenugreek with open sun drying and shade drying.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 76 pp. Englisch. …

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Popularly known in the Indian subcontinent as Kasuri Methi, fenugreek (Trigonella foenum-graecum) leaves are an ancient spice used in various curries, subzis and parathas. The leaves have a bitter taste, but when added after dried, their distinctive taste fascinates the taste buds. Apart from being used as a condiment, it is also added while preparing starchy vegetables, thick gravies and raitas for flavour. Fenugreek contains a very high amount of Protein (4.4 g/100 g). However, these Protein compounds are highly volatile and susceptible to heat and solar radiation. There is a great loss of biochemical constitutions of fenugreek dried with sun drying as compared to mechanical drying. It is noted that the large drying period for which the product is exposed to the atmospheric oxygen has an effect on the reduction in quality aspects. Therefore, controlled drying by forced convection will provide a better-dehydrated product of fenugreek. In the present investigation, efforts have been made to study the drying characteristics of fenugreek and to compare the natural convection drying behaviour of fenugreek with open sun drying and shade drying. …

Condizione: New. PRINT ON DEMAND pp. 140.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Use of solar energy for drying crop results in saving of conventional fuels and also offers advantages of less pollution and reduced dependence on the unreliable supply of conventional fuels. Forced convection solar dryers usually lead to a faster drying rate for the higher air flow rates and better control of air temperature is possible to obtain a better quality of the dehydrated product. A solar assisted forced convection dryer was developed and fabricated to study the effect of air flow rate and air temperature on the energy requirement for the dehydration of aonla. It has mainly consisted of a finned type - corrugated flat plate solar air heater, solar air heater outlet trapezoid, a centrifugal blower, auxiliary heating chamber, drying chamber, plenum chamber, drying chamber outlet trapezoid, temperature control unit, and flow measuring unit. Thermal performance of the developed solar air heater was determined at different airflow rates. Developed model is useful for scientific community.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 140 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Populairement connues dans le sous-continent indien sous le nom de Kasuri Methi, les feuilles de fenugrec(Trigonella foenum-graecum) sont une épice ancienne utilisée dans divers currys, subzis et parathas. Les feuilles ont un goût amer, mais lorsqu'elles sont ajoutées après avoir été séchées, leur goût distinctif fascine les papilles gustatives. En plus d'être utilisé comme condiment, il est également ajouté lors de la préparation de légumes féculents, de sauces épaisses et de raitas pour leur donner du goût. Le fenugrec contient une quantité très élevée de protéines (4,4 g/100 g). Cependant, ces composés protéiques sont très volatils et sensibles à la chaleur et aux radiations solaires. Il y a une grande perte de constitution biochimique du fenugrec séché au soleil par rapport au séchage mécanique. Il est à noter que la longue période de séchage pendant laquelle le produit est exposé à l'oxygène atmosphérique a un effet sur la réduction des aspects qualitatifs. Par conséquent, le séchage contrôlé par convection forcée fournira un produit de fenugrec mieux déshydraté. Dans la présente étude, des efforts ont été faits pour étudier les caractéristiques de séchage du fenugrec et pour comparer le comportement de séchage par convection naturelle du fenugrec avec le séchage en plein soleil et le séchage à l'ombre. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Bockshornkleeblätter(Trigonella foenum-graecum), auf dem indischen Subkontinent auch als Kasuri Methi bekannt, sind ein altes Gewürz, das in verschiedenen Currys, Subzis und Parathas verwendet wird. Die Blätter haben einen bitteren Geschmack, aber wenn sie nach dem Trocknen hinzugefügt werden, fasziniert ihr unverwechselbarer Geschmack die Geschmacksknospen. Sie werden nicht nur als Gewürz verwendet, sondern auch bei der Zubereitung von stärkehaltigen Gemüsesorten, dicken Soßen und Rajas, um den Geschmack zu verbessern. Bockshornklee enthält einen sehr hohen Anteil an Eiweiß (4,4 g/100 g). Diese Eiweißverbindungen sind jedoch sehr flüchtig und empfindlich gegenüber Hitze und Sonneneinstrahlung. Bei der Trocknung von Bockshornklee in der Sonne kommt es im Vergleich zur mechanischen Trocknung zu einem großen Verlust an biochemischen Bestandteilen. Es wird festgestellt, dass die lange Trocknungsdauer, während der das Produkt dem Luftsauerstoff ausgesetzt ist, sich auf die Verringerung der Qualitätsaspekte auswirkt. Daher wird eine kontrollierte Trocknung durch erzwungene Konvektion ein besser dehydriertes Bockshornkleeprodukt liefern. In der vorliegenden Untersuchung wurden Anstrengungen unternommen, um die Trocknungseigenschaften von Bockshornklee zu untersuchen und das natürliche Konvektionstrocknungsverhalten von Bockshornklee mit der Trocknung in der offenen Sonne und im Schatten zu vergleichen. 76 pp. Deutsch. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Conosciute nel subcontinente indiano con il nome di Kasuri Methi, le foglie di fieno greco(Trigonella foenum-graecum) sono un'antica spezia utilizzata in vari curry, subzis e parathas. Le foglie hanno un sapore amaro, ma quando vengono aggiunte dopo essere state essiccate, il loro gusto caratteristico affascina le papille gustative. Oltre a essere usato come condimento, viene aggiunto anche nella preparazione di verdure amidacee, intingoli densi e raitas per insaporirli. Il fieno greco contiene una quantità molto elevata di proteine (4,4 g/100 g). Tuttavia, questi composti proteici sono altamente volatili e sensibili al calore e alle radiazioni solari. Il fieno greco essiccato al sole subisce una forte perdita di costituzioni biochimiche rispetto all'essiccazione meccanica. Si nota che l'ampio periodo di essiccazione per il quale il prodotto è esposto all'ossigeno atmosferico ha un effetto sulla riduzione degli aspetti qualitativi. Pertanto, l'essiccazione controllata per convezione forzata fornirà un prodotto di fieno greco meglio disidratato. Nella presente indagine, si è cercato di studiare le caratteristiche di essiccazione del fieno greco e di confrontare il comportamento di essiccazione per convezione naturale del fieno greco con l'essiccazione al sole e all'ombra. 76 pp. Italienisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Popularmente conhecidas no subcontinente indiano como Kasuri Methi, as folhas de feno-grego(Trigonella foenum-graecum) são uma antiga especiaria usada em vários caril, subzis e parathas. As folhas têm um sabor amargo, mas quando adicionadas depois de secas, o seu sabor característico fascina as papilas gustativas. Para além de ser utilizado como condimento, também é adicionado durante a preparação de vegetais amiláceos, molhos grossos e raitas para o sabor. O feno-grego contém uma quantidade muito elevada de Proteína (4,4 g/100 g). No entanto, estes compostos proteicos são altamente voláteis e susceptíveis ao calor e à radiação solar. Há uma grande perda de constituições bioquímicas do feno-grego seco com secagem ao sol, em comparação com a secagem mecânica. Note-se que o grande período de secagem durante o qual o produto é exposto ao oxigénio atmosférico tem um efeito na redução dos aspectos de qualidade. Por conseguinte, a secagem controlada por convecção forçada proporcionará um produto melhor desidratado de feno-grego. Na presente investigação, foram feitos esforços para estudar as características de secagem do feno-grego e para comparar o comportamento de secagem por convecção natural do feno-grego com a secagem ao sol aberto e a secagem à sombra. 72 pp. Portugiesisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Populairement connues dans le sous-continent indien sous le nom de Kasuri Methi, les feuilles de fenugrec(Trigonella foenum-graecum) sont une épice ancienne utilisée dans divers currys, subzis et parathas. Les feuilles ont un goût amer, mais lorsqu'elles sont ajoutées après avoir été séchées, leur goût distinctif fascine les papilles gustatives. En plus d'être utilisé comme condiment, il est également ajouté lors de la préparation de légumes féculents, de sauces épaisses et de raitas pour leur donner du goût. Le fenugrec contient une quantité très élevée de protéines (4,4 g/100 g). Cependant, ces composés protéiques sont très volatils et sensibles à la chaleur et aux radiations solaires. Il y a une grande perte de constitution biochimique du fenugrec séché au soleil par rapport au séchage mécanique. Il est à noter que la longue période de séchage pendant laquelle le produit est exposé à l'oxygène atmosphérique a un effet sur la réduction des aspects qualitatifs. Par conséquent, le séchage contrôlé par convection forcée fournira un produit de fenugrec mieux déshydraté. Dans la présente étude, des efforts ont été faits pour étudier les caractéristiques de séchage du fenugrec et pour comparer le comportement de séchage par convection naturelle du fenugrec avec le séchage en plein soleil et le séchage à l'ombre.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Französisch. …