thin-layer modeling of convective and microwave

Microwave combination heating: Coupled

Read Microwave combination heating: Coupled electromagnetics‐ multiphase porous media modeling and MRI experimentation Aiche Journal on DeepDyve the largest online rental service for scholarly research with thousands of academic publications available at your fingertips

Mathematical modelling moisture diffusion and specific

of thin layer microwave drying of olive pomace Abstract In this study the effects of microwave drying power on drying kinetics effective moisture diffusivity and specific energy consumption of olive pomace were studied at three different microwave power levels of 170 360 and 510 W Increasing microwave power resulted in a considerable decrease in drying time The experimental data for

Thin

Doymaz I 2009 Thin‐layer drying of spinach leaves in a convective dryer Journal of Food Process Engineering 32(1): 112-125 Journal of Food Process Engineering 32(1): 112-125 Doymaz I 2012 Air drying characteristics effective moisture diffusivity and activation energy of grape leaves

Investigation of microwave dryer effect on energy

Modeling of the thin-layer drying One of the most important aspects of drying technology is the modeling of the drying process In this study the experimental drying data of apple slices at different microwave powers were Figure 1 A schematic diagram of microwave–convective oven dryer Figure 2 Variation of the moisture content with drying time at various microwave powers 42 M Zarein et

MODELLING OF THIN

The thin-layer drying characteristics of bitter leaf (Vernonia amygdalina) was investigated over a microwave power settings range between 90 and 900 W The effect of microwave power from the experiment affected the samples drying behaviours The process of microwave drying of the samples occurred in the falling-rate period The drying rate increased as the drying microwave power

Modeling microwave drying kinetics and moisture

Microwave-assisted convective air drying of thin layer Nguyen M H Price W E Journal of Food Engineering 2007 carrots Journal of Food Engineering 1995 25: 283–293 [20] Lin T M Durance T D Scaman C H Silva W P Silva C M D P S Gama F J A and Gomes J P Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas Journal of the Characterization of

Mathematical Modeling and Thin Layer Drying Kinetics of

Mathematical Modeling and Thin Layer Drying Kinetics of Carrot Slices By Hosain Darvishi Ahmad Banakar Mohammad Zarein Islamic Azad University Tehran Iran Abstract - The thin-layer drying characteristics of carrot slices were investigated under four microwave powers 200 300 400 and 500 W and slice thickness of 2 5 mm Data were analyzed to obtain diffusivity values from the

CHARACTERISTICS OF THIN LAYER MICROWAVE DRYING

Characteristics of thin layer microwave drying of apricot slices were evaluated in a laboratory scale microwave dryer The drying experiments were carried out at 90 270 450 630 and 900 W Drying behaviors of apricot slices as well as the effect of drying conditions on moisture loss trend drying rate effective diffusion coefficient color shrinkage and energy consumption of apricot slices

Convective and Microwave Drying of Mushrooms (A bisporus

Convective and Microwave Drying of Mushrooms (A bisporus and P ostreatus) zge SFER 1 Among 15 thin layer drying equations Sigmoid model gave the best results after fitting the experimental moisture ratios The effective moisture diffusivities of A bisporus and P ostreatus 8 were in the range of 2 1906810 - 8 5756910-8 m2/s for convective 1 9236810-7 - 7 3734910-7 m2/sfor

MATHEMATICAL MODELS FOR VACUUM‐MICROWAVE

ABSTRACT Laboratory scale microwave vacuum was designed and developed to concentrate pineapple juice Pineapple juice was concentrated from initial concentration of 12 26 0 11 to 61 21 1 47Brix at three different microwave power densities (0 451 0 925 and 1 536 W/g) under four levels of vacuum pressure (200 300 400 and 500 mbar) The effect of operating conditions (vacuum pressure

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A mathematical modeling of thin-layer drying of jujubes in a convective dryer was established under controlled conditions of temperature and velocity The drying process took place both in the accelerating rate and falling rate period We observed that higher temperature reduced the drying time indicating higher drying rates of jujubes The experimental drying data of jujubes were used to fit

Mathematical Modeling on Hot Air Drying of Thin Layer

The hot convective drying of fresh tilapia fillets was evaluated in a heat pump dryer The influence of the drying temperature (35 45 and 55C) hot air velocity (1 50 2 50 and 3 50 m/s) and thickness (3 5 and 7 mm) of the tilapia fillets on the moisture ratio and drying rate has been studied It shows that drying process took place in falling rate periods The experimental drying data of

Mathematical modelling moisture diffusion and specific

The experimental data for moisture loss was converted to moisture ratios and fitted to eleven thin layer drying mathematical models to describe the drying process Among the models tested the Midilli et al and Diffusion Approch models were found to be the most appropriate in describing microwave drying kinetics of olive pomace The effective moisture diffusivity values varied from 3 55 x 10

Mohammad (Sirwan) Kaveh

This research was investigated to the thin-layer drying of terebinth fruit under convective infrared microwave (CIM) conditions with initial moisture content about 4 28% (g water/g dry matter) The effects of drying different conditions were studied on the effective moisture diffusivity activation energy specific energy shrinkage color and mechanical properties of terebinth Experiments

EVALUATION OF THIN

Mathematical modeling recognized as an effective technique for the design and optimization of processes has been widely used for analyzing a drying process for agricultural and food products (Cao et al 2003) Many attempts focusing on this technique have been made to account for thin layer equations describing the drying

Mathematical modeling of green pepper drying in

In this study green pepper was dried by a laboratory scale microwave-convective dryer The effects of microwave power on drying rate effective moisture diffusivity and energy consumption of green pepper were studied at four different microwave powers of 180 360 540 and 720 W The drying data were fitted to the four thin-layer drying models

Drying characteristics of sultana grape fruit in microwave

(1993) Mathematical modeling of the thin layer solar drying of sweet potato slices Solar Energy 51 pp: 271-276 Diaz G R Martinez-Monzo J Fito P and Chiralt A (2003) Modelling of dehydrationrehydration of orange slices in combined microwave/air drying Innov Food Sci Emerg Technol 4: 203-209 Elicin AK and Sacılık K (2005) An Experimental Study for Solar Tunnel Drying of

Thin Layer Modeling of Tom Yum Herbs in Vacuum Heat

Thin-layer modeling of the convective microwave microwave-convective and microwave-vacuum drying of lactose powder Journal of Food Engineering 72(2): 113-123 Google Scholar | Crossref | ISI Murakami A Ohigashi H and Koshimizu K ( 1994) Possible antitumor promoting properties of edible Thai food items and some of their active constituents Asia Pacific Journal of Clinic Nutrition 3

Mathematical modeling of microwave assisted fluidized bed

Keywords: hazelnut modeling thin layer models microwave fluidized bed dryer 1 INTRODUCTION Hazelnuts (Corylus avellana L ) are very important raw materials to the confectionary and chocolate industries (Kibar and ztrk 2009) High quality hazelnut varieties are cultivated in Northern parts of Iran Iran is the 6th producer of hazelnut in the world (Hosseinpour et al 2013) Hazelnuts

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Thin-Layer Mathematical Modeling of Turmeric in Indirect Natural Conventional Solar Dryer Drying Kinetics Modeling and Quality Parameters of Microwave-Dried Turmeric Slices " J Therm Anal Calorim 136 (1) pp 185 – 197 10 1007/s10973-018-7791-9 Google Scholar Crossref Search ADS 8 Atalay H 2019 " Performance Analysis of a Solar Dryer Integrated With the Packed Bed

Drying Characteristics of Blackberry Fruits in a

Abstract In this study blackberry fruits were dried in a pilot-scale hot-air dryer to identify the drying characteristics of the fruits The air velocity was set as 1 ms −1 and the temperature range was set as 54 to 75 C Fick's law of diffusion was used to describe heat transfer during the decreasing rate period

Thin layer mathematical modeling of convective vacuum

Kinetics of intact and brined onions at 50 60 and 70C for convective and vacuum drying and 80 240 and 400 W for microwave drying were obtained Onion slices of 3 and 7 mm thicknesses either dipped into 8% NaCl solution for 40 min or intact were dehydrated Fitting of the experimental data to 13 thin layer drying models resulted in Sigmoid model as the most suitable model for all

Investigation of microwave dryer effect on energy

Modeling of the thin-layer drying One of the most important aspects of drying technology is the modeling of the drying process In this study the experimental drying data of apple slices at different microwave powers were Figure 1 A schematic diagram of microwave–convective oven dryer Figure 2 Variation of the moisture content with drying time at various microwave powers 42 M Zarein et

Buy Edible fungus microwave dryer machine at Wholesale

Product Description Heat pump dryer machine is deal for drying seafood fruit grain clothes dehydrated vegetable wood etc It is working through compressor to produce high temperature and high pressure gas enter into condenser to release heat the heat will be send into chamber by circulation fan The temperature reach 20~80degree centigrade

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Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus) As the result in microwave-convective drying less energy is required to facilitate diffusion of moisture from food resulting in lowering of activation energy Thus the activation energy required in microwave-convective dryer was found to be lower than recirculatory hot-air dryer

MATHEMATICAL MODELING OF THIN LAYER DRYING OF

The thin layer dryer model was used to describe the characteristics of changes in water content of salted yellowtail dried under the open sun and by using a greenhouse dryer Thirteen different thin layer dryer models were used to predict fish water content values The results of the conducted experiments validated the values From the results of modeling for open sun drying it was discovered

Mathematical Modelling on Thin Layer Microwave Drying

Mathematical Modelling on Thin Layer Microwave Drying of Apple Pomace With and Without Hot Air Pre-drying - Free download as PDF File ( pdf) Text File ( txt) or read online for free Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Mathematical Modeling and Thin Layer Drying

Mathematical Modeling and Thin Layer Drying Kinetics of Carrot Slices By Hosain Darvishi Ahmad Banakar Mohammad Zarein Islamic Azad University Tehran Iran Abstract - The thin-layer drying characteristics of carrot slices were investigated under four microwave powers 200 300 400 and 500 W and slice thickness of 2 5 mm Data were analyzed to obtain diffusivity values from the period of

Thin layer convective solar drying and mathematical

Downloadable (with restrictions)! This paper presents the thin layer convective solar drying and mathematical modeling of prickly pear peel For these purposes an indirect forced convection solar dryer consisting of a solar air collector an auxiliary heater a circulation fan and a drying cabinet is used for drying experiments Moreover the prickly pear peel is sufficiently dried in the