Search Results - "Maroulis, Z.B."

Multi-objective optimization of a trigeneration plant by Kavvadias, K.C., Maroulis, Z.B.

“…A multi-objective optimization method was developed for the design of trigeneration plants. The optimization is carried out on technical, economical, energetic…”
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Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables by Bisharat, G.I., Oikonomopoulou, V.P., Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B.

“…The present study examines the addition of dehydrated broccoli or olive paste to corn flour for the production of extrudates with increased value and superior…”
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Structural properties of extruded corn starch by Thymi, S., Krokida, M.K., Pappa, A., Maroulis, Z.B.

“…Structural properties, such as apparent density, true density, expansion ratio and porosity, of extruded corn grits were measured. Corn grits were…”
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Water loss and oil uptake as a function of frying time by Krokida, M.K, Oreopoulou, V, Maroulis, Z.B

“…A relationship between moisture loss and oil adsorption with frying time during deep fat frying of french fries has been developed. A first order kinetic…”
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Density and Porosity: Literature Data Compilation for Foodstuffs by Boukouvalas, C.J, Krokida, M.K, Maroulis, Z.B, Marinos-Kouris, D

“…Recently published values of food properties, such as true density, apparent density, and porosity, in various foods were retrieved from the literature,…”
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Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products by Krokida, M.K., Karathanos, V.T., Maroulis, Z.B.

“…Structural properties such as particle density, bulk (or apparent) density and porosity of apple, banana, carrot and potato were investigated after…”
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Effect of pre-drying on quality of french fries by Krokida, M.K, Oreopoulou, V, Maroulis, Z.B, Marinos-Kouris, D

“…The effect of duration of pre-drying on structural properties (apparent density, true density, specific volume and internal porosity) and color parameters…”
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Effect of drying method on shrinkage and porosity by Krokida, M.K. (National Technical University of Athens, Greece.), Maroulis, Z.B

“…The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents…”
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Effect of osmotic dedydration pretreatment on quality of french fries by Krokida, M.K, Oreopoulou, V, Maroulis, Z.B, Marinos-Kouris, D

“…Osmotic dehydration as a pretreatment before frying in order to produce low-fat french fries was examined. A relationship between frying kinetics and the type…”
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Cost data analysis for the food industry by Marouli, A.Z., Maroulis, Z.B.

“…A systematic analysis of published food industries cost data is used (a) to estimate the appropriate factor models for rapid cost estimation in food plant…”
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Effect of frying conditions on shrinkage and porosity of fried potatoes by Krokida, M.K, Oreopoulou, V, Maroulis, Z.B

“…Apparent density, true density, specific volume and internal porosity were investigated during deep fat frying of french fries. The effect of frying conditions…”
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Effect of osmotic agent on osmotic dehydration of fruits by Panagiotou, N.M, Karathanos, V.T, Maroulis, Z.B

“…Mass transfer phenomena were investigated during osmotic dehydration of apple, banana and kiwi in glucose and sucrose osmotic solution. A complete set of…”
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A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying by Maroulis, Z.B., Krokida, M.K., Rahman, M.S.

“…A generic structural model to predict the effective thermal conductivity of fruits and vegetables during drying is proposed. The model was applied successfully…”
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Water sorption isotherms of raisins, currants, figs, prunes and apricots by TSAMI, E., MARINOS-KOURIS, D., MAROULIS, Z.B.

“…Moisture sorption isotherms of dried fruits [Sultana raisins, Corinthian (black) currants, figs, prunes, and apricots] were determined at 15, 30, 45, and 60…”
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Kinetics on color changes during drying of some fruits and vegetables by Krokida, M.K, Tsami, E, Maroulis, Z.B

“…The effect of drying conditions on color changes of apple, banana, carrot and potato during conventional and vacuum drying was investigated. The Hunder color…”
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Viscoelastic behaviour of dehydrated products during rehydration by Krokida, M.K., Kiranoudis, C.T., Maroulis, Z.B.

“…Viscoelastic behaviour of dehydrated products during rehydration of apple, banana, carrot and potato was examined under uniaxial compression tests. Samples…”
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Microwave vacuum drying kinetics of some fruits by Kiranoudis, C.T. (National Technical University, Athens, Greece.), Tsami, E, Maroulis, Z.B

“…Microwave vacuum drying kinetics of three fruits (namely, apple, kiwi and pear) were studied by introducing an one-parameter empirical mass transfer model,…”
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Heat and mass transfer modeling in air drying of foods by Maroulis, Z.B., Kiranoudis, C.T., Marinos-Kouris, D.

“…Heat and mass transfer modeling in the air drying of solids is considered as a two stage procedure. The former aims to discover the dominant heat and mass…”
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DRYING KINETICS OF SOME FRUITS by Kiranoudis, C.T., Tsami, E., Maroulis, Z.B., Marinos-Kouris, D.

“…Drying kinetics of four Fruits (namely, apple, pear, kiwi and banana) were studied by introducing an one-parameter empirical mass transfer model, involving a…”
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Solar energy exploitation for reverse osmosis desalination plants by Voros, N.G., Kiranoudis, C.T., Maroulis, Z.B.

“…Solar energy exploitation for assisting the operation of reverse osmosis (RO) seawater desalination plants was investigated. A hybrid solar-assisted steam…”
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