mathematical modeling of onion drying process using hot air dryer

Mathematical Modeling of Hot Air Drying of Spinach Leaves in Universal Hot Air Oven

The objective of this study was to develop a model for drying characteristic curve of Spinach in Universal Hot Air Oven .Drying experiment were conducted using a constant air velocity2.2m/s and three drying air temperature of 55, 65, and75 o C with two pretreatment conditions and load densities that are given respectively condition (Blanched and Unblanched) load density (3kg/m 2 , 3.5 kg/m 2 )....

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith

Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying k...

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

Experimental Study and Mathematical Modeling of the Osmotic Drying Process

ne"> The osmotic dehydration of three agricultural products including carrot, zucchini and turnip has been studied in this research. The effect of several factors including <span style="font-size: 9pt; c...

influence of some pretreatments on color change and mathematical modeling of hot air drying of tarkhineh

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mathematical modeling of green pepper drying in microwave-convective dryer

in this study, green pepper was dried by a laboratory scale microwave-convective dryer. the effects of microwave power on drying rate, effective moisture diffusivity, and energy consumption of green pepper were studied at four different microwave powers of 180, 360, 540, and 720w. the drying data were fitted to the four thin-layer drying models. the moisture reduction of the green pepper sample...