INFRARED DRYING KINETICS OF COATED PEACH SLICES WITH BASIL SEED AND XANTHAN GUMS

Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying

The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums

ABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically aff...

Evaluation of Energy Consumption of Potato Slices Drying Using Vacuum-Infrared Method

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Evaluation of Energy Consumption of Potato Slices Drying Using Vacuum-Infrared Method

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

study rheological properties of the mixed basil seed gum with guar and salep gums

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