Modelling of vacuum drying of cherry pepper
نویسندگان
چکیده
منابع مشابه
Vacuum Drying Characteristics of Some Vegetables
In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...
متن کاملModelling 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 ...
متن کاملModeling of Vacuum Drying of Licorice (Glycyrrhizia glabra) Roots
Background and Objectives: Desiccation is a necessary procedure to eliminate moisture from foodstuffs in industries, especially pharmaceutical, food and tobacco industries. In the present study, a mathematical modeling was assessed for vacuum drying of the licorice roots. Materials and Methods: Fresh licorice roots were dried at 50 mbar. Temperatures included 22to 150°C and diameters of roots ...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولModeling of drying kinetic of pretreated sour cherry
The effects of pretreatment solution (dipping in boiling water, salty boiling water, ethil oleat) were studied on drying kinetic of sour cherry. The thin-layer drying of sour cherries were carried out at three air temperatures of 50, 60 and 70°C and airflow velocity of 1 m/s. The experimental data were fitted to several thin-layer drying models such as Newton, Henderson and Pabis, Page, Logarit...
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ژورنال
عنوان ژورنال: Asian Journal of Dairy and Food Research
سال: 2018
ISSN: 0976-0563,0971-4456
DOI: 10.18805/ajdfr.dr-1265