Experiments were undertaken to study drying kinetics of different shaped moist food particulates during heat pump assisted fluidised bed drying. Three particular geometrical shapes of parallelepiped, cylindrical and spheres were selected from potatoes (aspect ratio = 1:1, 2:1, 3:1), cut beans (length: diameter = 1:1, 2:1, 3:1) and peas respectively. A batch fluidised bed dryer connected to a he...

WAGMAN, JACK (U.S. Army Biological Laboratories, Frederick, Md.) AND EDWARD J. WENECK. Preservation of bacteria by circulating-gas freeze drying. Appl. Microbiol. 11:244-248. 1963.-Water-washed Serratia marcescens and Escherichia coli were freeze dried in a circulating-gas system at atmospheric pressure. This convective procedure resulted in a substantially higher survival of organisms than cou...

drying characteristics of quercus were determined experimentally as a function of temperature, air velocity, and variety (quercus persica and quercus libani). in order to estimate and select a suitable drying curve, five different thin layer drying models were fitted to the experimental data. experiments were performed at the air temperatures of 50, 60 and 70°c. at each temperature level, two a...

One of the most important problems modern world is food wastage. The issue occurs at every stage chain, requiring new sustainable production and processing technologies. waste making it a wholesome ingredient may be good opportunity to promote more development. This study analyzes process enrichment model by-product (irregular potatoes cubes) with functional compound (ascorbic acid) through vac...

A new method for producing graded-index (GRIN) profiles on type A photolime gel-based polymer waveguides with vacuum drying is demonstrated. Vacuum drying allows optical waveguides to be built on substrates with a higher index of refraction without intermediate lower-index cladding layers while keeping the concentration of various dopants unperturbed. The waveguide-loss and GRIN profiles were c...

High pulsed electrical field as pre-processing step for fruits and vegetables in the vacuum freeze drying could increase drying rate efficiency and preserve nutritional ingredients in maximum. Moreover, high pulsed electrical field pretreatment has been successfully used to solve practical problems in the vacuum freeze drying, such as energy consumption, high production costs and long drying ti...

The influence of ultrasonic pretreatment prior to vacuum drying of Chinese fir specimens was examined in this work. In the pretreatments, wood samples were immerged in a distilled water bath and were treated using two wave frequencies for four different elapsed times to investigate effects of ultrasonic frequency and treatment duration. Then the wood samples were vacuum-dried at 80°C and absolu...

In this work, we tried to evaluate mass transfer during a combined infrared-vacuum drying of kiwifruits. Infrared radiation power (200-300 W) and system pressure (5-15 kPa), as drying parameters, are evaluated on drying characteristics of kiwifruits. Both the infrared lamp power and vacuum pressure affected the drying time of kiwifruit slices. Nine different mathematical models were evaluated f...