Drying conditions can be modified or the drying equipments can be modified to increase overall efficiencies Hybrid drying techniques can also be used such as combining vacuum or convective drying with electro-technologies (microwave radio frequency infrared heating) 2020-7-5radiation and heat pump drying The characteristics of longan [25] squid fillets [26] and banana chips [27] dried using a combination of heat pump drying and far infrared radiation were reported in recent years To the best of our knowledge there is little study on the effects of FIR assisted HP drying on the qualities of Iron Yam chips

Tray drying of apple puree

The results indicated that temperature had the major influence with the higher drying temperature of 94C resulting in drying time reductions over the lower drying temperature of 70C from 2 0 h at 15% relative humidity and 2 m/s air velocity (drying times 6 17 and 8 17 h) to 3 85 h at 5% relative humidity and 4 1 m/s air velocity (drying

Drying Characteristics and quality of bananas under infrared radiation heating International Journal of Agricultural and Biological Engineering Volume 6(3) 58-70 Pan Z* Atungulu GG Haile Ma 2013 Infrared heating as an efficient method for drying foods and agricultural products Drying Technology Equipment 11(1) Page 61-66

2019-12-1This paper investigated the effects of different pretreatments on the drying process and quality characteristics of catalytic infrared (CIR) dried garlic slices Different garlic samples including a control (un-pretreated) and samples pretreated with alcohol alcohol-ultrasound (US + Alcohol) and water-ultrasound (US + Water) were prepared

The results of this study show that microwave and infrared power levels have an effect on drying kinetics Five thin-layer drying models that were widely used in the literature were applied to the experimental data and the effective moisture diffusivity activation energy and energy consumptions are also calculated

2020-7-15The drying rate also increased as the drying rates of the untreated and pretreated wood were 0 268%/h 0 333%/h and 0 398%/h respectively The drying shrinkage strain of the sample was reduced The drying shrinkage strain of untreated wood was between 0 044 and 0 063 while the drying shrinkage strain of pretreatment wood was between 0 013

Investigation of Black Mulberry Drying Kinetics Applying

Investigation of Black Mulberry Drying Kinetics App lying Different Pretreatments M Esmaeili Adabi 1* A M Nikbakht 2 A Motevali 3 and S R Mousavi Seyedi 4 ABSTRACT Common drying systems including hot air convection infrared vacuum and IR-

It was also reported that far infrared (FIR) drying combined with HA drying can lead to higher heat and mass transfer over individual HA drying (Jaturonglumlert and Kiatsiriroat 2010) Continuous IR and HA drying was designed to determine the drying and quality characteristics of radish (Park et al 2015) An FIR heater was used to control HA

Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated yellow sweet pepper (Capsicum annum L ) during microwave assisted convective drying at power levels of 70 140 210 and 280W air temperature of 35 45 and 60 C and constant air velocity of 1 5m/s were investigated Among the 11 proposed models Page model gave a better fit for all drying conditions

The invention relates to a method for preparing leisure crispy bean granules by adopting combined drying of medium-short wave infrared vacuum and negative-pressure microwave pulse spraying belonging to the technical field of fruit and vegetable food processing The method comprises the steps of firstly pretreating beans namely washing carrying out color protection blanching or digesting

ABSTRACT The effects of different pretreatments and temperature on the drying characteristics of ripe Gros Michel banana slices were investigated 5 and 7 mm thick slices of bananas were pretreated with four different pretreatments such as ascorbic acid lemon juice salt solution honey dip and a control for 10 minutes each replicated three

Drying conditions can be modified or the drying equipments can be modified to increase overall efficiencies Hybrid drying techniques can also be used such as combining vacuum or convective drying with electro-technologies (microwave radio frequency infrared heating)

Drying characteristics and modeling of tomato thin layer drying in combined infrared-hot air dryer: Abstract PDF: Rasool Sadin Gholamreza Chegini Mehdi Khodadadi Volume X (2008) Drying characteristics of Roselle (1): Mathematical Modeling and Drying Experiments: Abstract PDF: I E Saeed K Sopian Z Zainol Abidin

Drying Characteristics and quality of bananas under infrared radiation heating International Journal of Agricultural and Biological Engineering Volume 6(3) 58-70 Pan Z* Atungulu GG Haile Ma 2013 Infrared heating as an efficient method for drying foods and agricultural products Drying Technology Equipment 11(1) Page 61-66

Energy Research and Development Division FINAL

2019-12-10and 0 13 inch) and moisture content of about 79 percent to 95 percent The infrared drying/dry-blanching followed by hot-air drying reduced the moisture content about 5 color might be due to the increased concentration of pigments in all the pretreated Z Atungulu G G Smith G Thompson J F (2013) Drying characteristics and

2018-1-12 3 Intermediate-wave infrared drying After removing excess water from the surface of carrots the LFU pretreated samples (100 0 5 g) were spread on a wire tray uniformly in a single layer The drying experiments were performed in an infrared drying chamber with the emission peak wavelength of 3 0 μm (intermediate-wave)

Drying conditions can be modified or the drying equipments can be modified to increase overall efficiencies Hybrid drying techniques can also be used such as combining vacuum or convective drying with electro-technologies (microwave radio frequency infrared heating)

The results indicated that temperature had the major influence with the higher drying temperature of 94C resulting in drying time reductions over the lower drying temperature of 70C from 2 0 h at 15% relative humidity and 2 m/s air velocity (drying times 6 17 and 8 17 h) to 3 85 h at 5% relative humidity and 4 1 m/s air velocity (drying

Share via: Facebook Twitter LinkedIn Print By Lance C Kelly Defence Science Technology Group Infrared-(IR) based weaponry and surveillance systems utilizing the short-wave mid-wave and long-wave IR emissions produced by ambient to high-temperature surfaces are an existing and continually evolving threat to military platforms The survivability and sustainability of aircraft helicopters

The best model describing the drying process was selected based on the low RMSE low χ 2 and high R 2 Results: The drying time at 50 55 60 65 and 70C drying temperature were 630 570 450 420 and 360 min respectively for bottle gourd slices By comparing time required at 50C and 60C temperature and 60C and 70C there were 28 57%

The influence of ultrasound (US) application before infrared freeze drying (IRFD) on drying kinetics and quality characteristics of sweet potato samples was evaluated Results indicated that the proper ultrasonic power could cause the formation of micro-channels and the production of a more porous matrix facilitating moisture diffusion and

2020-6-14The drying constant k for the forest residues was increased with increase in drying air temperature and was correlated in the form of a second order regression equation The thin layer drying data developed from this study will be useful for designing low temperature dryers for forest residues

ABSTRACT A study was carried out on the effect of various pretreatments and drying methods on drying time and quality of chilli pepper Chilli peppers were pretreated with different blanching types and concentrations of osmotic sugar solutions (60 and 70Brix) and were dried afterward