هاشمی, سید جعفر

[ 1 ] - بررسی پارامترهای ترمودینامیکی و میزان اسانس در فرایند خشک‌شدن رزماری با استفاده از پیش‌تیمار مایکروویو پالسی

Today the use of pretreatment operations to reduce time, energy and cost of drying of agricultural products and foodstuffs are taken into consideration. In this study the Rosemary herb dried by using the microwave pre-treatment at three treatments (90 W for 5 min, 180 W for 2.5 min and 360 W for 1.5 min) and control treatment (without pre-treatment) in a hot air dryer at temperatures of 40, 50 ...