پرویز احمدی قشلاق

توضیحات: Introduction: Thin layer drying of agricultural products using an infrared dryer (IR) is one of the interesting and low cost methods of dehydration. Quality of dried products could be increased if the engineering aspects and proper selection of performance parameters be well considered in the designing of a dryer. The dryer that uses two or more drying methods in combination, produces in the most cases the higher quality product with lower energy consumption. Materials and methods: In this study, an available IR dryer was modified and a combined IR and hot- air dryer was constructed. According to the reported quality factors in the literatures and market desire, the developed dryer performance was evaluated during the drying of banana slices. The studied factors were the effects of the thickness of slices (4 and 6 mm) and the surface temperature of the product (55, 65 and 75 °C) on the drying kinetic and quality of …

ناشر: Iranian Food Science and Technology Research Journal

ناشر: سومین کنگره بین المللی و بیست و ششمین کنگره ملی علوم و صنایع غذایی ایران

ناشر: International Congress on Food Science & Technology & Agriculture and Food Security

ناشر: International Congress on Food Science & Technology & Agriculture and Food Security

توضیحات: AbstractProducing any dried product with acceptable quality is one of the main processes in the postharvest engineering. Several researchers reported the high quality of the product dried with new drying methods such as combined infrared-convectional drying methods compared with ones dried with convectional dryers. Evaluation of drying method and their effects on dried product could increase the quality of the final product and be used in designing and engineering of dryers. In this research, a constructed combined infrared-convectional dryer was evaluated at the various drying temperatures for banana slices with various thicknesses at the constant air temperature. The experiments were performed to calculate the values for effective moisture diffusivity, shrinkage percentage, and rehydration ability of banana slices. The drying duration of the slices with a thickness of 4 mm was 83 min at the infrared drying temperature of 75 °C, the air velocity of 0.7 ms-1 and the air temperature of 50°C. The effective moisture diffusivity was varied from 5.81×10-10 to 2.14×10-9 m2 s-1; as a function of drying temperature and slices thickness. The results indicated that the effect of slice thickness was significant on the rehydration ability of dried products. The drying temperature and the slice thickness had no significant effect on the shrinkage of the slices. This property was increased linearly as a function of moisture content. Therefore, it is not essential to consider the shrinkage as a function of temperature and thickness during the simulation process.

ناشر: Agricultural Mechanization

ناشر: International Congress on Food Science & Technology & Agriculture and Food Security

توضیحات: کتاب

ناشر: انتشارات گروه آموزش مدرس

ناشر: Nova Science Publishers