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...

background: cutaneous leishmaniasis caused by l. major is an important public health problem in endemic areas. the aim of this study was to explore the therapeutic effect of microwave and or infrared radiation in the treatment of lesion induced in balb/c mice by l. major inoculation. methods: the footpad lesion was induced in balb/c mice by inoculation of l. major promastigotes subcutaneously. ...

objective: potato is the fourth important food crop after wheat, rice and maize. shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. the main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. methods: in this work, the effect of the infrared radiation...

background diabetic foot ulcer is a worldwide health care concern affecting tens of thousands of patients. if these ulcers left untreated, they can create severe complications. objectives this study was designed to examine the effect of infrared radiation on the healing of diabetic foot ulcer. patients and methods this clinical trial was performed on 50 patients referred to dr. ganjavian hospit...

the harmful effects of the long-term ocular exposure to cumulative levels of infrared radiation (ir) in glassblowing and foundries have been recognized since the late 19th century. these effects include cataracts, keratitis, and chronic dry eye problems. therefore, infrared radiation measurements are critical and need to be assessed regularly in the industries and workplaces where there are hig...

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...

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...