Drying Characteristics of Blackberry Fruits in a Convective Hot-air Dryer

نویسندگان
چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Dehydration Characteristics of Whole Lemons in a Convective Hot Air Dryer

In this study, whole lemons were dried using a laboratory convective hot air dryer and the effects of drying temperature on dehydration behaviour and mass transfer characteristics of the lemons were investigated. The drying experiments were conducted using air temperatures of 50, 60 and 75 °C and air velocity of 1 m/s. It was observed that the drying temperature affected the drying time and...

متن کامل

drying kinetics of oyster mushroom (pleurotus ostreatus) in a convective hot air dryer

the objective of this study was to investigate the drying kinetics of oyster mushroom, pleurotus ostreatus mushrooms were dried using a cabinet-type convective dryer. air temperatures of 50, 60 and 70 oc were used for the drying experiments. the experimental drying data were fitted to different theoretical models to predict the drying kinetics. nonlinear regression analysis was performed to rel...

متن کامل

mathematical modeling of onion drying process using hot air dryer

the main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. the investigation of the experimental data shows the onion drying happens only in falling rate zone. the experimental data have been fitt...

متن کامل

Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution ...

متن کامل

Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters

The effect of air temperature, air velocity, and sample shapes (circle and square with the same cross-sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed. The experiments of drying of potato slices were conducted at an air temperature of 45-70°C with an air velocity 1.60 and 1.81 m sec(-1). Results showed...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: HortScience

سال: 2019

ISSN: 0018-5345,2327-9834

DOI: 10.21273/hortsci14201-19