The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

The amount of shrinkage and the scanning electron microscope appearance of specimens of rat tongue, soft palate and small intestine, dehydrated by air­ drying, the critical point technique, the camphene technique and freeze drying were compared. In the specimens of tongue the area shrinkage ranged be­ tween 11,8 and 30,4 per cent, in the soft palate from 19,8 to 37,4 per cent and in the small i...

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

in this study, the longitudinal shrinkage behavior of knitted fabrics during drying has been studied. in this context, a model is presented to predict the longitudinal shrinkage of plain knitted fabric during drying process. in order to model the shrinkage behavior, a 1dof model consists of a mass, a linear spring and a linear damper have been used. in presented model the time-varying mass is c...

Changes in the physical properties (such as particle density, bulk density of the bed, shrinkage and bed porosity of fresh green peas particulates were compared at 50 o C, during fluidized bed drying and fixed bed drying. Empirical relationships of the following nature were developed for the changes in shrinkage [VR = A + B MR], particle density [ρ p = A + B MR + C exp (-DMR)], and bulk density...

A coupled SPH-DEM based two-dimensional (2-D) micro-scale single cell model is developed to predict basic cell-level shrinkage effects of apple parenchyma cells during air drying. In this newly developed drying model, Smoothed Particle Hydrodynamics (SPH) is used to model the low Reynolds Number fluid motions of the cell protoplasm, and a Discrete Element Method (DEM) is employed to simulate th...

Significant drying shrinkage is one of the main limitations for the wider utilization of alkali-activated slag (AAS). Few previous works revealed that it is possible to reduce AAS drying shrinkage by the use of shrinkage-reducing admixtures (SRAs). However, these studies were mainly focused on SRA based on polypropylene glycol, while as it is shown in this paper, the behavior of SRA based on 2-...

The effects of slice thickness, microwave pre-treatment, and drying temperature on drying orange kumara slices were investigated. The highest drying rate, with minimal loss of colour, occurred at 80°C. Slice thickness did not significantly influence colour but drying time increased with slice thickness. The drying curves fitted the Page thin-layer drying model. Two minutes microwave pre-treatme...

Changes in the physical properties (size, particle density, bulk density, shrinkage and porosity) and fluidization behaviour of cut green beans with change in moisture content during drying were investigated using a heat pump and fluidized bed dryers. Three length:diameter ratios 1:1, 2:1, 3:1 of cut green beans were considered. All drying experiments were conducted at 50 + 2 0 C and 13 + 2 % R...