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Information Journal Paper

Title

MATHEMATICAL SIMULATION OF HEAT AND MASS TRANSFER IN CONVECTIONAL DRYING OF CARROT, PRETREATED BY ULTRASOUND AND MICROWAVE

Pages

  97-113

Abstract

 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, velocity and relative humidity of the drying medium (air), while internal parameters may include density, permeability, porosity, sorption-desorption characteristics and thermo physical properties of the material being dried. …

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    APA: Copy

    ROSTAMI BAROJI, R., SEIIEDLOU HERIS, S.S., & DEHGHANNYA, J.. (2017). MATHEMATICAL SIMULATION OF HEAT AND MASS TRANSFER IN CONVECTIONAL DRYING OF CARROT, PRETREATED BY ULTRASOUND AND MICROWAVE. JOURNAL OF AGRICULTURAL MACHINERY, 7(1), 97-113. SID. https://sid.ir/paper/201316/en

    Vancouver: Copy

    ROSTAMI BAROJI R., SEIIEDLOU HERIS S.S., DEHGHANNYA J.. MATHEMATICAL SIMULATION OF HEAT AND MASS TRANSFER IN CONVECTIONAL DRYING OF CARROT, PRETREATED BY ULTRASOUND AND MICROWAVE. JOURNAL OF AGRICULTURAL MACHINERY[Internet]. 2017;7(1):97-113. Available from: https://sid.ir/paper/201316/en

    IEEE: Copy

    R. ROSTAMI BAROJI, S.S. SEIIEDLOU HERIS, and J. DEHGHANNYA, “MATHEMATICAL SIMULATION OF HEAT AND MASS TRANSFER IN CONVECTIONAL DRYING OF CARROT, PRETREATED BY ULTRASOUND AND MICROWAVE,” JOURNAL OF AGRICULTURAL MACHINERY, vol. 7, no. 1, pp. 97–113, 2017, [Online]. Available: https://sid.ir/paper/201316/en

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