Achtung: hohPublica wurde am 18.11.2024 aktualisiert. Falls Sie auf Darstellungsfehler stoßen, löschen Sie bitte Ihren Browser-Cache (Strg + Umschalt + Entf). *** Attention: hohPublica was last updated on November 18, 2024. If you encounter display errors, please delete your browser cache (Ctrl + Shift + Del).

Browsing by Person "Argyropoulos, Dimitrios"

Type the first few letters and click on the Browse button
Now showing 1 - 2 of 2
  • Thumbnail Image
    Publication
    Convective drying and desorption isotherms of Shiitake (Lentinula edodes) mushroom
    (2011) Müller, Joachim; Argyropoulos, Dimitrios
    The drying behaviour of the Shiitake mushrooms was investigated in a through-flow laboratory dryer at temperatures of 30, 40, 50, 60 and 70 °C, corresponding relative humidity and constant air velocity of 1.0 m/s. The moisture desorption isotherms were also established at temperatures ranging between 20 and 70 °C by a hygrometric method. The Midilli model was described adequately the drying kinetics while the modified Halsey equation gave the most accurate fit to the experimental sorption data. The results indicated the significant influence of drying temperature on colour (p<0.05) and the insignificant effect on rehydration capacity (p>0.05).
  • Thumbnail Image
    Publication
    Decontamination of black peppercorn (Piper nigrum L.) using microwave-generated low pressure air plasma
    (2011) Müller, Joachim; Stroth, U.; Aurich, S.; Argyropoulos, Dimitrios; Janzen, O.; Krause, N.; Romano, Guiseppe; Heindl, A.; Heberle, B.; Leins, M.; Schulz, A.; Voesgen, W.
    The preliminary results show that microwave-generated low pressure air plasmas could be a very efficient method for the decontamination of spices since the population of a microorganism (Bacillus subtilis) commonly found in black pepper (Piper nigrum L.) was significantly reduced on test substrates in a very short period of time. Based on the experimental results, a laboratory apparatus was developed for the sterilisation of spices.