نتایج جستجو برای: assisted convective drying

تعداد نتایج: 170369  

2014

Convective air drying characteristics of mango slices at different drying temperatures (60°C, 70°C and 80°C), at an air velocity of 0.5 m/s and for constant sample thickness (3 mm) were investigated. Results indicated that drying took place in the falling rate period. Drying time decreased considerably with increased drying temperature. Three mathematical models; namely, Newton (Lewis), Henders...

Journal: :مهندسی بیوسیستم ایران 0
میلاد هدایت دانشجوی کارشناسی ارشد بخش مهندسی مکانیک بیوسیستم، دانشکدۀ کشاورزی، دانشگاه شهید باهنر کرمان حمید مرتضی پور استادیار بخش مهندسی مکانیک بیوسیستم، دانشکدۀ کشاورزی، دانشگاه شهید باهنر کرمان حسین مقصودی استادیار بخش مهندسی مکانیک بیوسیستم، دانشکدۀ کشاورزی، دانشگاه شهید باهنر کرمان محسن شمسی دانشیار بخش مهندسی مکانیک بیوسیستم، دانشکدۀ کشاورزی، دانشگاه شهید باهنر کرمان

drying of agricultural products is a sophisticated process with high energy consumption. energy needed for sustainable development, is one of the biggest challenges facing humanity. the performance of a heat recovery assisted solar dryer was evaluated in this study. drying time, collector efficiency, energy consumption, solar fraction and energy recovery fraction were investigated at different ...

2014
Lemuel M. Diamante Xue Bai Janette Busch

Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying syste...

2015
Ernest Ekow Abano Robert Sarpong Amoah

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influen...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
(pages 108-122) r. dehbooreh m. esmaiili

in this study, the possibility of microwave finish drying for two types of dried grapes (natural and sultana) was investigated. the samples were washed in water bath at given temperature ranges (25 and 45 c) for 30 to 60 minutes. after dewatering the samples, they were dried using microwave (at two powers: 270 and 450 w) and hot air convective dryer (at 50 c). water gain (%), effective moistu...

Journal: :Neurocomputing 2005
Juan L. Pedreño-Molina Juan Monzó-Cabrera David Sánchez-Hernández

Letters A new predictive neural architecture for solving temperature inverse problems in microwave-assisted drying processes Abstract In this paper, a novel learning architecture based on neural networks is used for temperature inverse modeling in microwave-assisted drying processes. The proposed design combines the accuracy of the radial basis functions (RBF) and the algebraic capabilities of ...

Journal: :Revista Brasileira de Engenharia Agrícola e Ambiental 2020

Journal: :Journal of the Saudi Society of Agricultural Sciences 2014

Journal: :IOP conference series 2021

Abstract The effects of different dehydration temperature (35, 50 and 70 °C) carrot slice thickness (3, 6, 9 mm), at the constant (hot) air speed mass load, on moisture ratio ( MR ) drying DR in thin layer convective process were investigated. mathematical models Modified Page, Logarithmic, Two-term (for ), Gauss model most appropriate. Based obtained results for R 2 RSME , optimal parameters s...

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