Electrohydrodynamic Drying of Carrot Slices

Carrots have one of the highest levels of carotene, and they are rich in vitamins, fiber and minerals. However, since fresh carrots wilt rapidly after harvest under inappropriate storage conditions, drying has been used to improve their shelf life and retain nutritional quality. Therefore, to further investigate the potential of this method, carrot slices were dried in an EHD system in order to...

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Simulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices

The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...

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Simulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices

The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...

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The Effect of Drying Kinetic on Shrinkage of Potato Slices

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

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The Effect of Drying Kinetic on Shrinkage of Potato Slices

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

متن کامل

Electrohydrodynamic Drying of Carrot Slices

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