an investigation has been carried out on the temperature of a biscuit on the cooling line of razavi food industries company. for thispurpose, the time variations of biscuit’s top surface temperature in traveling from oven to packing station on the conveyor packing station by conveyors has been studied. the fourier field equation for transient heat transfer is used as the basis for the determini...

The 7-day storage effects on the quality of chicken breast meat and sirloin beef were evaluated at -2°C, -5°C -18°C. Drip loss increased, a sensory score showed lower as time increased. Storage -2°C resulted in less drip superior scores for both compared to stored also retained redness better than two temperatures. Cooking cooked traditional oven, simmered, or convection oven was significantly ...

The cost of drying carpet which is done toward the end of the manufacturing process, is quite high. The carpet industry has been using convection drying for many years. Little attention has been given to quantifying the effect of microwave power during the drying of carpet. An experimental system was developed whereby air was introduced into the cavity of a domestic microwave oven. The resu...

The film formation of an acrylate latex with a glass-transition temperature of 38 °C has been achieved through the use of near-infrared (NIR) radiative heating. A hard, crack-free coating was obtained without the addition of plasticizers. Sintering of acrylate particles was confirmed through measurements using atomic force microscopy. The addition of an NIR-absorbing polymer increased the rate ...

The objective of this study was to determine the drying behavior of 2-phase olive mill waste (2POMW) under isothermal microwave-convection drying conditions. 2POMW samples were dried in a thin layer in a variable-power pilot microwave oven with impinging air, using a feedback controller to maintain sample temperature at one of four levels. Moisture loss and shrinkage of the samples were recorde...

After industrial coating processes lacquer has to to be dried with the help of heat. Often this is done by hot air or infrared systems. Compared to other technologies Infrared heat needs less space and provides energy exactly where it is needed. Infrared drying has the best results with material which has a simple geometric shape. But if the oven is designed appropriate to the requirements lacq...

This article describes the development of porous two-ply channels for paper-based microfluidic devices that wick fluids significantly faster than conventional, porous, single-ply channels. The two-ply channels were made by stacking two single-ply channels on top of each other and were fabricated entirely out of paper, wax and toner using two commercially available printers, a convection oven an...

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic vacuum), on quality chicken burgers. The results show that refrigeration favours retention moisture content juiciness burgers, but application vacuum (RV) was best option to main...