The effect of high-pressure processing on texture and drying behavior of pineapple slices was investigated. Pineapple slices were high pressure processed at 50, 100, 300, 500 and 700 MPa at 25C for 10 min. The control, hot water-blanched and high-pressure processed samples were then dehydrated at 70C. Application of high pressure reduced the sample hardness, springiness and chewiness while it h...

On the basis of data constructed with large-eddy simulation (LES), an attempt is made to improve the Mellor–Yamada (M–Y) turbulence closure model. Firstly, stably-stratified and convective planetary boundary layers without moisture are simulated by a LES model to obtain a database for the improvement. Secondly, based on the LES data, closure constants are re-evaluated and a new diagnostic equat...

The thermal properties of wood in the green state have been determined by the transient plane source (TPS) technique. Data are presented on thermal conductivity ( λ ), heat capacity ( C ), and thermal diffusivity ( κ ) at moisture contents (MCs) above the fiber saturation point, which are based on measurements using the HotDisk ® apparatus. Four wood species (Douglas fir, beech, birch, and spru...

The effect of the geometric representation of bananas on the numerical simulation of its isothermal drying kinetics is studied. To study that effect, it is supposed that the diffusion model describes satisfactorily the drying process with boundary condition of the first type and diffusivity varying as a function of the local moisture content. The geometries used to represent the banana are: inf...

the effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْc) on drying behavior of tarkhineh during hot-air drying has been investigated. tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). results showed that cooking of wheat led to higher water absorption of tarkhineh dough, while increased drying rat...

The drying process of traditional Chinese medicine Rosa laevigata Michx was investigated in a laboratory scale dryer. Drying experiments were conducted at five temperatures of 40 ̊C, 50 ̊C, 60 ̊C, 70 ̊C and 80 ̊C. The experimental data were fitted to ten different thin layer drying models to select a suitable model for describing the drying process of Rosa laevigata Michx fruits. The results showed ...