thin layer drying of russian olive (elaeagnusan gastifolial l.) fruit using a hot air dryer in order to calculate effective moisture diffusivity, activation energy and energy consumption has been evaluated in this article. the selected variables included three levels of air velocity of 0.5, 1 and 1.5 m/s and three air temperature levels of 50, 60 and 70°c. increased air temperature increased ef...

the canola drying process was investigated using three laboratory scale dryers connected to a computer which continuously recorded the drying processes of each unit. a completely randomized design (crd) with three replications was used for the statistical analysis. the effect of temperature (40°, 50°, 60°c) and air velocity (1, 2 m/s) on the drying kinetics of a monolayer were studied. the effe...

Foam-mat drying is an alternative method which enables the removal of water from high-sugar content juices and purees that are difficult to dry. The aim of this study was to investigate the effect of different foam-mat drying methods on some physical properties and aroma of apple puree powder. Apple puree was foamed with the addition of foaming agents. Foamed puree was dried as a layer using di...

Mathematical and numerical modeling of drying coating layers is of interest to both industrial and academic communities. Compositional changes that occur during the drying process make the implementation of practical and efficient numerical models rather difficult. In this paper we present a three-dimensional mathematical and numerical model based on the lubrication approximation for the flow o...

in this study, the longitudinal shrinkage behavior of knitted fabrics during drying has been studied. in this context, a model is presented to predict the longitudinal shrinkage of plain knitted fabric during drying process. in order to model the shrinkage behavior, a 1dof model consists of a mass, a linear spring and a linear damper have been used. in presented model the time-varying mass is c...

one of the new techniques applied in the drying process of food stuffs that can increase the drying rate, enhanced the product quality, and while decresing the costs of processing is an application of infrared radiational energy. in this study the thin layer drying process of button mushroom was modeled through an infrared applied drying method. drying experiments with sliced samples of button ...