Empirical Modeling of Hot Air-Drying Kinetics of Horseradish Dehydration
نویسندگان
چکیده
منابع مشابه
Drying kinetics and mathematical modeling of hot air drying of coconut coir pith
Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying k...
متن کاملOsmotic 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 کاملMathematical Modeling of Hot Air Drying of Spinach Leaves in Universal Hot Air Oven
The objective of this study was to develop a model for drying characteristic curve of Spinach in Universal Hot Air Oven .Drying experiment were conducted using a constant air velocity2.2m/s and three drying air temperature of 55, 65, and75 o C with two pretreatment conditions and load densities that are given respectively condition (Blanched and Unblanched) load density (3kg/m 2 , 3.5 kg/m 2 )....
متن کاملmathematical 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 کاملذخیره 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: Journal of Food Industry
سال: 2020
ISSN: 1948-545X
DOI: 10.5296/jfi.v4i1.17152