Energy efficiency and moisture diffusivity of apple slices during convective drying
نویسندگان
چکیده
منابع مشابه
Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices
In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick’s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10 to 6.977x10m s over the tempe...
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Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
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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 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...
متن کاملstudy on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different tarkhineh formulations
the effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْc) on drying behavior of tarkhineh during hot-air drying has been investigated. tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). results showed that cooking of wheat led to higher water absorption of tarkhineh dough, while increased drying rat...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2016
ISSN: 1678-457X,0101-2061
DOI: 10.1590/1678-457x.0068