Moisture Content Modeling of Sliced Kiwifruit (cv. Hayward) During Drying
نویسندگان
چکیده
منابع مشابه
Modeling of Coupled Moisture and Heat Transfer During Wood Drying
Development of an accurate mathematical model of sufficient generality to evaluate drying processes in materials having diverse moisture transport properties is proposed. The process of wood drying is interpreted as simultaneous heat and moisture transfer with local thermodynamic equilibrium at each point within the timber. The model is a mathematical one treating wood as a continuous and homog...
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In this work, we tried to evaluate mass transfer during a combined infrared-vacuum drying of kiwifruits. Infrared radiation power (200-300 W) and system pressure (5-15 kPa), as drying parameters, are evaluated on drying characteristics of kiwifruits. Both the infrared lamp power and vacuum pressure affected the drying time of kiwifruit slices. Nine different mathematical models were evaluated f...
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Kiwifruit requires a high quantity of nutrients that must be supplied through fertilization to obtain an optimum yield on a sustainable basis. This research was conducted to evaluate different fertilization methods including broadcast application (as control), deep placement of the fertilizer and fertigation, alone or in combination with foliar application and their effects on the yield, leaf m...
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*Corresponding author e-mail: [email protected] **This work was financial supported from China 863 HI-TECH R and D Program (No. 2011AA100802), National Natural Science Foundation of China (Grant No. 61271384 and 1275155), the 111 Project (B12018) and PAPD of Jiangsu Higher Education Institutions and sponsored by Qing Lan Project, 2014-2016. A b s t r a c t. Moisture content uniformity is one ...
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softening and microbial activity are the most common problems of kiwifruit during storage. in order to improve these problems, pre- harvest treatments of putrescine and spermidine were studied on shelf life of kiwifruit cv. hayward. foliar spraying of different concentrations of purescine (0, 1 and 2 mm) and spermidine (0, 1 and 2 mm) has been done at 40 and 20 days before harvest. different ch...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2008
ISSN: 1680-5194
DOI: 10.3923/pjn.2009.78.82