energy efficiency and moisture diffusivity of apple slices

Prospective students

The energy efficiency of the process and the quality of the dried product are the two most crucial concerns in food drying The global energy crisis and increasing demand for quality dried food further challenge researchers to explore innovative techniques in food drying to address these issues Intermittent microwave-convective drying (IMCD) has proved to be an advanced technology which

Prospective students

The energy efficiency of the process and the quality of the dried product are the two most crucial concerns in food drying The global energy crisis and increasing demand for quality dried food further challenge researchers to explore innovative techniques in food drying to address these issues Intermittent microwave-convective drying (IMCD) has proved to be an advanced technology which

Drying Characteristics of Tomato Slices and Mathematical

In this study convective drying kinetics of tomato slices was conducted in order to identify the characteristic parameters of such high moisture content product and to establish mathematical models of the drying kinetic for various range of temperatures typically encountered in industrial dryers The results allow the calculation of the effective diffusivity and the activation energy

Energy efficiency and moisture diffusivity of apple slices

Energy efficiency and moisture diffusivity of apple slices during convective drying By Mohsen BEIGI Cite BibTex Full citation For this purpose apple slices were dried in a convective dryer at air temperatures of 50 60 and 70 C and air velocities of 1 1 5 and 2 m s–1 Dehydration rate increased as the air temperature and flow rate increased from 50 to 70 C and 1 to 2 m s

Drying Modelling Moisture Diffusivity and Sensory quality

A higher drying temperature increased thermal energy and subsequently increased the activity of water molecules resulting in high moisture diffusivity 49 Nguyen and Price 50 attributed the increase in diffusivity with thickness of a material to the edge effect (side way diffusion) of thicker slices The diffusion model used in this study assumed that diffusion took place from inside to the

Possibilities for monitoring product quality and

• Apple slices 5mm thickness • One underneath the pyrometer • Each test series at least 3x • 4 Test series in the middle of the drying chamber Without seed core With seed core Test name Temp dry air Rel humidity Air velocity T20_RH60 20 GradC 60% 1 5m/s T20_RH40 20 GradC 40% 1 5m/s T20_RH25 20 GradC 25% 1 5m/s T40_RH25 40 GradC 25% 1 5m/s

Infrared drying of sweet potato (Ipomoea batatas L ) slices

According to the results in Fig 1 the infrared power level had a significant effect on the moisture content of the sweet potato slices as expected The results showed that drying time decreased greatly when the infrared power level increased The drying time required to reach the final moisture content of samples were 270 195 150 and 105 min at the infrared power levels of 104 125 146 and

Dr Shahin Rafiee

Study on Effective moisture diffusivity activation energy and mathematical modeling of thin layer drying kinetics of bell pepper Australian Journal of crop science 5(2):128-131 more Mousavi-Avval S H Rafiee S Jafari A Mohammadi A 2011 Improving energy productivity of sunflower production using data envelopment analysis (DEA) approach Journal of the Science of food and

Modeling for drying kinetics of papaya fruit using fuzzy

effective moisture diffusivity and activation energy of papaya fruit slices were calculated Materials and Methods Experimental study Papaya fruits were purchased from a local market of Bahookalat region and stored in a refrigerator at 41C prior to subjecting them to the drying process Fruits were washed peeled and cut into slices with

Investigation of Drying Kinetics and Color Characteristics

The effective moisture diffusivity (D eff) was determined from Fick's diffusion method and the Arrhenius equation was applied to calculate the activation energy (E a) Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips however the drying rate of thicker strips was faster than that of the thinner

Research Programme

During drying the moisture diffusivity reached a maximum value as the water content of potato and apple slice was around 1 kg water/kg dry solid regardless of the air temperature The iso kinetic temperature was found to be 320 2 and 312 8K for potato and apple tissues respectively These values were greater than the experimental harmonic mean temperature which was found to be 307 4 and

Apple Slice Squares Recipe

Place apple slices in a large bowl add sugar 3 tablespoons flour and cinnamon Toss apples to coat spread over crust Cover apple filling with remaining crust piecing together any scraps to cover any holes Cut several slits into top crust for ventilation while cooking Step 5 Bake in the preheated oven until edges are browned and crisp 45 minutes to 1 hour Cool to room temperature

Drying Modelling Moisture Diffusivity and Sensory Quality

Effective moisture diffusivity (D eff) ranged between 4 2337 x 10-11 and 5 5899 x 10-10 m2/s increasing with an increase in air temperature and beef slice thickness Of all the sensory parameters evaluated texture was the only attribute that gave significantly different (P ≤ 0 05) scores between the cooked and uncooked dried beef samples current research in nutrition and Food Science

Infrared drying of sweet potato (Ipomoea batatas L ) slices

According to the results in Fig 1 the infrared power level had a significant effect on the moisture content of the sweet potato slices as expected The results showed that drying time decreased greatly when the infrared power level increased The drying time required to reach the final moisture content of samples were 270 195 150 and 105 min at the infrared power levels of 104 125 146 and

Drying of Orange Slices in CHP Dryer

slices at constant air flow effective moisture diffusivity and activation energy using a laboratory combined heat and power (CHP) dryer were investigated The drying of orange thin layer slices in CHP dryer with three thicknesses of 3 5 and 7 mm four levels of load on the engine (25 50 75 and ) in order to generate temperatures of 50 65 and 80 C 95 at constant air flow rate of 1 m

Research Article DRYING OF BLACK CARROT POMACE IN AN

diffusivity were calculated 2in a range of 0 58 to 2 94 u 10-9 m /s and increased with the infrared power increase The activation energy was estimated by a modified Arrhenius type equation and calculated to be 3 65 kW/kg The highest energy efficiency was recorded for the samples dried at 230 W

Drying Modelling Moisture Diffusivity and Sensory quality

A higher drying temperature increased thermal energy and subsequently increased the activity of water molecules resulting in high moisture diffusivity 49 Nguyen and Price 50 attributed the increase in diffusivity with thickness of a material to the edge effect (side way diffusion) of thicker slices The diffusion model used in this study assumed that diffusion took place from inside to the

Investigation of microwave dryer effect on energy

01/01/2015Following moisture reduction the energy absorbed by the product decreased and the reflected power increased The best result with regard to energy efficiency was obtained from 600 W microwave power levels among all microwave power Average energy efficiency of apple samples ranged from 17 42% to 54 34% for the output microwave power

Drying Modelling Moisture Diffusivity and Sensory quality

A higher drying temperature increased thermal energy and subsequently increased the activity of water molecules resulting in high moisture diffusivity 49 Nguyen and Price 50 attributed the increase in diffusivity with thickness of a material to the edge effect (side way diffusion) of thicker slices The diffusion model used in this study assumed that diffusion took place from inside to the

Search results for: drying kinetics

In addition the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 C varied in the range of 1 05 – 1 09 x 10-10 m2/s Consequently this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process

Artificial Neural Network Modeling of Drying Kinetics and

Effective Moisture Diffusivity and Activation Energy The effective moisture diffusivity values of GB seeds were calculated using Weibull distribution and and are shown in Table 1 The values of dried samples were varied in the range of 3 318 10 −9 to 1 073 10 −8 m 2 /s under different microwave powers The values of the Weibull scale parameter (α) ranged from 4 941 to 15 97 min and

Drying of Orange Slices in CHP Dryer

slices at constant air flow effective moisture diffusivity and activation energy using a laboratory combined heat and power (CHP) dryer were investigated The drying of orange thin layer slices in CHP dryer with three thicknesses of 3 5 and 7 mm four levels of load on the engine (25 50 75 and ) in order to generate temperatures of 50 65 and 80 C 95 at constant air flow rate of 1 m

Modeling for drying kinetics of papaya fruit using fuzzy

effective moisture diffusivity and activation energy of papaya fruit slices were calculated Materials and Methods Experimental study Papaya fruits were purchased from a local market of Bahookalat region and stored in a refrigerator at 41C prior to subjecting them to the drying process Fruits were washed peeled and cut into slices with

Modeling for drying kinetics of papaya fruit using fuzzy

effective moisture diffusivity and activation energy of papaya fruit slices were calculated Materials and Methods Experimental study Papaya fruits were purchased from a local market of Bahookalat region and stored in a refrigerator at 41C prior to subjecting them to the drying process Fruits were washed peeled and cut into slices with

Heat and mass transfer modeling for fruit drying: a review

In this review coupled heat and mass transfer phenomena (drying) is discussed Drying is an effective method for fruit storage/preservation Drying could retain quality end products which is challenging because all fruits are variable in structure so heat and mass transfer modeling (operating parameters) is a useful technique to deal with it

Search results for: drying kinetics

In addition the effective moisture diffusivities of beef slices in the vacuum drying at 60 - 80 C varied in the range of 1 05 – 1 09 x 10-10 m2/s Consequently this results can be used to simulate vacuum drying process of beef slices and improve efficiency of the drying process