MODELING OF MASS TRANSFER IN THE DRYING PROCESS OF APPLE SLICES USING INFRARED IRRADIATION WITH INTERMITTENT HEATING METHOD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Sabbaghi Hassan; ZIAIIFAR AMAN MOHAMMAD; KASHANINEJAD MAHDI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:1 Page(s): 75-88

Download Full-Text

Persian Verion

View:

1,311

Download:

Cites:

Information Journal Paper

Title

MODELING OF MASS TRANSFER IN THE DRYING PROCESS OF APPLE SLICES USING INFRARED IRRADIATION WITH INTERMITTENT HEATING METHOD

Author(s)

Sabbaghi Hassan | ZIAIIFAR AMAN MOHAMMAD | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

DRYINGQ2

INFRAREDQ1

INTERMITTENT HEATINGQ2

KINETIC MODELQ1

MASS TRANSFERQ1

Abstract

Infrared radiation by INTERMITTENT HEATING is a novel method in which the surface temperature of the product is maintained at a constant value. This method is widely used in simultaneous blanching and DRYING process. The main advantages of intermittent IR-radiation are energy saving and preventing undesirable quality changes in the final product. The calculations of MASS TRANSFER in this process can be used to estimate the temperature and time conditions in the process. For this purpose, DRYING behavior of apples slices (Golden Delicious variety) was investigated with slab shape in three different sizes: thickness of 5, 9 and 13 mm and length and width was 20 mm. Heating operation performed by INFRARED dryer that was equipped with controller of product surface temperatures at 70, 75 and 80oC. KINETIC MODELs such as Newton, Page, Modified Page, Henderson-Pabis and parabolic were fitted on experimental data of dimensionless moisture ratio using MATLAB software. The adjusted correlation coefficient (Adj.R2) and root mean square error (RMSE) were used to compare the models. The evaluation of effective moisture diffusivity (Deff) performed during DRYING of slices and its dependency with temperature investigated using Arrhenius equation. The results showed that models of page and parabolic presented a good fit on experimental data, respectively (higher Adj.R2 and lower RMSE). The effective diffusion coefficient significantly elevated with an increase in surface temperature and thickness. This parameter showed higher energy activation for lower thicknesses that indicated a greater irradiation temperature dependence of effective diffusion coefficient through the decreasing of thickness.

Cites

No record.

References

No record.

Cite

APA: Copy

Sabbaghi, Hassan, ZIAIIFAR, AMAN MOHAMMAD, & KASHANINEJAD, MAHDI. (2018). MODELING OF MASS TRANSFER IN THE DRYING PROCESS OF APPLE SLICES USING INFRARED IRRADIATION WITH INTERMITTENT HEATING METHOD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(1 ), 75-88. SID. https://sid.ir/paper/233936/en

Vancouver: Copy

Sabbaghi Hassan, ZIAIIFAR AMAN MOHAMMAD, KASHANINEJAD MAHDI. MODELING OF MASS TRANSFER IN THE DRYING PROCESS OF APPLE SLICES USING INFRARED IRRADIATION WITH INTERMITTENT HEATING METHOD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(1 ):75-88. Available from: https://sid.ir/paper/233936/en

IEEE: Copy

Hassan Sabbaghi, AMAN MOHAMMAD ZIAIIFAR, and MAHDI KASHANINEJAD, “MODELING OF MASS TRANSFER IN THE DRYING PROCESS OF APPLE SLICES USING INFRARED IRRADIATION WITH INTERMITTENT HEATING METHOD,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1 , pp. 75–88, 2018, [Online]. Available: https://sid.ir/paper/233936/en

Related Journal Papers