objective: the main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. methods: drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [hg], infrared radiation at power levels of 100, 150 and 200 w in the three repetition. resu...

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...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

in this study, a single layer sliced potato was dried using an infrared lamp heating under vacuum over three levels of radiant power including 100, 150 and 200 w, three slices thickness 1, 2 and 3 mm and the absolute pressure of 20, 80, 140 and 760 mmhg. samples were dried in triplicate to achieve 6% moisture content (wet based) which is suitable for long-term storage. drying rate was monitored...

background: cutaneous leishmaniasis caused by l. major is an important public health problem in endemic areas. the aim of this study was to explore the therapeutic effect of microwave and or infrared radiation in the treatment of lesion induced in balb/c mice by l. major inoculation. methods: the footpad lesion was induced in balb/c mice by inoculation of l. major promastigotes subcutaneously. ...

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...

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 work, we tried to evaluate mass transfer during a combined infrared-vacuum drying of kiwifruits. Infrared radiation power (200-300 W) and system pressure (5-15 kPa), as drying parameters, are evaluated on drying characteristics of kiwifruits. Both the infrared lamp power and vacuum pressure affected the drying time of kiwifruit slices. Nine different mathematical models were evaluated f...

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...