Evaluation of Infrared Radiation Combined with Hot Air Convection for Energy-Efficient Drying of Biomass

Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying

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 ...

Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Evaluation of Energy Consumption of Potato Slices Drying Using Vacuum-Infrared Method

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...