energy and mass transfer investigations in thermal processing of fruits serve as a breakthrough in the design and scale up of drying systems. diffusivity characteristics and specific energy consumption for drying of fig fruit in a laboratory scale microwave dryer were assessed. several intervals for microwave power intensity including 0.5, 1, 1.5, 2, and 2.5 w g-1, and 6 levels of power on-off ...

drying properties of high moisture potato slices with initial moisture content of about 4.06 (db) under thin layer fixed, semi fluidized and fluidized bed conditions were studied. drying air temperatures of 40, 50, 60 and 70°c were applied in experiments using a laboratory fluidized bed convective dryer. in order to predict the drying behavior of potato slices, seven thin layer drying models we...

Abstract--A procedure is presented to determine the moisture diffusivity for drying from measured moisture concentratio~a profiles. From error analysis it is shown that the applied space grid for scanning and the one-dimensional resolution of the NMR (nuclear magnetic resonance) method used for the measurements had a minor influence on the accuracy of the determination of the moisture diffusivi...

Finger millet (Eluesine coracana) and foxtail millet (Setaria italica), are highly nutritious minor millets and hence is used in most of the staple foods. The present study was to estimate the thin layer drying characteristics of foxtail and finger millet and developing a thin layer model which adequately fits the data. Foxtail and finger millet with an initial moisture content of 0.314 and 0.3...

high moisture levels in fresh dairy manure provide a suitable environment for growth of pathogens and cause environmental pollution. dry manure can be used for different purposes in agriculture and in livestock industry. such heat properties of manure as specific heat, thermal conductivity and thermal diffusivity are important needed factors for the design and development of a suitable efficien...

introduction drying foods, fruits and vegetables is a suitable method to reduce post-harvest losses of the crops. drying is considered as a simultaneous heat and mass transfer process. various physical, chemical and nutritional changes occur during drying of foods and are affected by a number of internal and external heat and mass transfer parameters. external parameters may include temperature...

Abstract Drying is a dehydration process that can help to prolongate storage time, improve product quality, and reduce transportation cost. Although being applied for food processing long the drying still needs be further investigated optimizing dryer design operations. Among thermal physical properties of material, effective diffusivity moisture an essential input parameter calculation. This t...