Dried fruits vegetables herbs and spices are produced in and sourced from many countries worldwide but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella These dried products are mainly produced by solar drying and conventional air drying but a wide range of drying technologies are available A photovoltaic energy-assisted industrial dryer has been analyzed The dryer has been tested in various weather and working conditions with 3 kg of green peas from 75 6% initial moisture content to 20% final moisture content (w b ) The effect of various drying air temperatures at three levels (40 50 and 60C) and two distinct air velocities (3#x2009 m/s and 4#x2009 m/s) was examined

Analysis on Photovoltaic Energy

A photovoltaic energy-assisted industrial dryer has been analyzed The dryer has been tested in various weather and working conditions with 3 kg of green peas from 75 6% initial moisture content to 20% final moisture content (w b ) The effect of various drying air temperatures at three levels (40 50 and 60C) and two distinct air velocities (3#x2009 m/s and 4#x2009 m/s) was examined

The influences of hot air drying (AD) medium- and short-wave infrared drying (IR) instant controlled pressure drop drying (DIC) and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied and the relationship between the modifications and texture properties was analyzed The results showed that the DIC treated apple chips exhibited the highest crispness (92) and

It is emphasized that apple slices are sufficiently dried in the range 60−80C with 20−10 per cent relative humidity and a drying air velocity of 1 5 m/s over a 3 33−5 33 h period in spite of exergy losses of 0−1 243 kj/s (EUR = 0−34 72 per cent)

the process of microwave drying on different food materials Soybeans [2] parsley leaves [3] carrots [4] apple [5] blanched pumpkin [6] orange seeds [7] nuts and kernels [8] are some of the food materials subjected to study in the past Every food material has a different structure hence its interaction with microwaves is different

US6128831A US09/324 881 US32488199A US6128831A US 6128831 A US6128831 A US 6128831A US 32488199 A US32488199 A US 32488199A US 6128831 A US6128831 A US 6128831A Authority US United States Prior art keywords process defined chamber drying plant materials Prior art date 1999-06-03 Legal status (The legal status is an assumption and is not a legal conclusion

Drying characteristics of pumpkin ( Cucurbita moschata

Jan 17 2017This study was intended to determine the drying and rehydration kinetics of convective and freeze dried pumpkin slices (0 5 3 5 0 5 cm) A pilot scale tray drier (at 80 2 C inlet temperature 1 m s−1 air velocity) and freeze drier (13 33 kPa absolute pressure condenser temperature of −48 2 C) were used for the drying experiments

In this study monolayer drying of kiwi slices was simulated by a laboratory‐scale hot‐air dryer The drying process was carried out at three different temperatures of 50 60 and 70C After the end of drying process initially the experimental drying data were fitted to the 11 well‐known drying models

Sep 01 2005Drying experiments were conducted at 60 70 and 80 C drying air temperatures and 1 and 1 5 m/s drying air velocity Drying of the potato apple and pumpkin slices started with initial moisture contents around 83% 87% and 93 7% (wb) and continued until the final moisture contents reached approximately 10% 13% and 6% (wb) respectively

The effects of drying temperatures on the drying kinetics of garlic slices were investigated using a cabinet-type dryer The experimental drying data were fitted best to the Page and Modified Page models apart from other theoretical models to predict the drying kinetics The effective moisture diffusivities varied from 4 214 10−10 to 2 221 10−10 m2 s−1 over the temperature range

Carrot slices were dried from initial moisture content of 8 52 kg water kg −1 dry matter to 0 11 kg water kg −1 dry matter by infrared dryer Experiments were conducted using three levels of infrared power (300 400 and 500 W) and at air velocities (1 0 1 5 and 2 0 m s −1) The effects of process variables on the drying kinetics of carrot drying time specific energy consumption and

and Doymaz [9] also studied the drying kinetics of organic apple slices Drying kinetics of some vegetables like pepper pumpkin green pea carrot etc were studied by Krokida et al [10] The purpose of this study is the experimental investigation of the drying kinetics of quince in accordance with predefined conditions (drying

CiteScore: 7 5 ℹ CiteScore: 2019: 7 5 CiteScore measures the average citations received per peer-reviewed document published in this title CiteScore values are based on citation counts in a range of four years (e g 2016-2019) to peer-reviewed documents (articles reviews conference papers data papers and book chapters) published in the same four calendar years divided by the number of

This research inspected the effects of freeze microwave (120 and 350 W) and hot air (60 70 and 80 C) drying techniques on the color drying characteristics antioxidant capacity and total phenolic content of mango slices Midilli et al Two-term and Page models which exemplify drying characteristics are superior than alternative models

Drying of Malaysian Capsicum annuum L (Red Chili) Dried

This study evaluated the performance of solar drying in the Malaysian red chili ( Capsicum annuum L ) Red chilies were dried down from approximately 80% (wb) to 10% (wb) moisture content within 33 h The drying process was conducted during the day and it was compared with 65 h of open sun drying Solar drying yielded a 49% saving in drying time compared with open sun drying

The kinetics of forced convective air-drying of pumpkin slices Journal of Food Engineering 79: 243– 248 [7] El-Sebaii AA Aboul-Enein S Ramadan MRI El-Gohary HG Experimental investigation of an [8] indirect type natural convection solar dryer Energy Convers Manage 2002 43:2251-66

vacuum drying kinetics of Asian white radish slices They determined the effect of drying temperature and of sample thickness on characteristics of white radish slices Arevalo and Fernando Pinedo (2007) investigated the drying kinetics of pumpkin at pressure and temperature levels of

[20–21] studied energy and exergy of the drying of red pepper slices in a convective type dryer with potato slices in a cyclone type dryer and pumpkin slices in a cyclone type dryer The type and magnitude of exergy losses during drying was calculated Colak [22] performed an exergy analysis of thin layer drying of green olive in a tray dryer

Medicinal plants are dried by applying microwave power to plant materials in a chamber under reduced pressure to reduce the moisture content of the plant materials without significantly reducing (oxidizing) the concentration of active medicinal component in the dried plant materials and thereby produce a dried medicinal plant product which more closely approaches the medicinal properties of

Seyyed Hossein Hosseini Ghaboos Seyed Mahdi Seyedain Ardabili Mahdi Kashaninejad Gholamhassan Asadi Mehran Aalami Combined infrared-vacuum drying of pumpkin slices Journal of Food Science and Technology 10 1007/s13197-016-2212-1 53 5 (2380-2388) (2016)

CiteScore: 7 5 ℹ CiteScore: 2019: 7 5 CiteScore measures the average citations received per peer-reviewed document published in this title CiteScore values are based on citation counts in a range of four years (e g 2016-2019) to peer-reviewed documents (articles reviews conference papers data papers and book chapters) published in the same four calendar years divided by the number of

موارد یافت شده: 61 1 - Analyzing drying characteristics and modeling of thin layers of peppermint leaves under hot-air and infrared treatments (چکیده) 2 - Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods (چکیده) 3 - Improvement of kiwifruit drying using computer vision system (CVS) and ALM clustering method (چکیده

Yasumasa Ando Tomoya Okunishi Hiroshi Okadome Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying Food and Bioprocess Technology 10 1007/s11947-019-02340-9 (2019)

Yasumasa Ando Tomoya Okunishi Hiroshi Okadome Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying Food and Bioprocess Technology 10 1007/s11947-019-02340-9 (2019)

In this study monolayer drying of kiwi slices was simulated by a laboratory‐scale hot‐air dryer The drying process was carried out at three different temperatures of 50 60 and 70C After the end of drying process initially the experimental drying data were fitted to the 11 well‐known drying models