Mathematical modelling of far-infrared vacuum drying of apple slices

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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...

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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...

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Modelling of nectarine drying under near infrared - Vacuum conditions.

BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...

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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...

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ژورنال

عنوان ژورنال: Thermal Science

سال: 2019

ISSN: 0354-9836,2334-7163

DOI: 10.2298/tsci180205143m