A STUDY OF DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF DRIED IRANIAN PEAS, IN DIFFERENT TEMPERATURES IN SPOUTED BED DRYER AND ITS COMPARISON WITH THE PRODUCT DRIED BY THIN LAYER DRYER AND SUN DRYER

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.

ZANDI MOHSEN; NIAKOUSARI MEHRDAD; H.TARNERDI M.S.

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:2015 | Volume:4 | Issue:1 Page(s): 87-96

Download Full-Text

Persian Verion

View:

1,093

Download:

Cites:

Information Journal Paper

Title

A STUDY OF DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF DRIED IRANIAN PEAS, IN DIFFERENT TEMPERATURES IN SPOUTED BED DRYER AND ITS COMPARISON WITH THE PRODUCT DRIED BY THIN LAYER DRYER AND SUN DRYER

Author(s)

ZANDI MOHSEN | NIAKOUSARI MEHRDAD | H.TARNERDI M.S. | Issue Writer Certificate

Keywords

COLORQ2

REHYDRATION RATIOQ2

SPOUTED BED DRYERQ2

SUN DRYINGQ2

THIN LAYER DRYERQ2

Abstract

In this research, Iranian Peas were dried with the use of SPOUTED BED DRYER, in order to investigate the operation of SPOUTED BED DRYER system, evaluating the effects of temperature on drying rate, and REHYDRATION RATIO, and the parameters of the final product’s COLOR at three temperatures: 45, 60 and 75oC. The SPOUTED BED DRYER used, is a conical-cylindrical kind with a mutual symmetry which had the ability to dry the samples in different temperature and flow rates. Rehydration ability, COLOR, and drying rate of the final product were compared with the peas which were dried through SUN DRYING and THIN LAYER DRYER. Drying was done in SPOUTED BED DRYER and THIN LAYER DRYER at three levels of temperature: 45, 60, 75oC and rehydration ability of the dried product was assessed through putting the samples in distillated water in a 30oC oven, within the period of 320 minutes. The results showed that the designed SPOUTED BED DRYER system is able to dry the Iranian peas in a shorter time and with higher quality. In this system, increasing the temperature of drying has a significant effect on drying rate ability, rehydration ability and parameters of the product’s COLOR.

Cites

No record.

References

No record.

Cite

APA: Copy

ZANDI, MOHSEN, NIAKOUSARI, MEHRDAD, & H.TARNERDI, M.S.. (2015). A STUDY OF DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF DRIED IRANIAN PEAS, IN DIFFERENT TEMPERATURES IN SPOUTED BED DRYER AND ITS COMPARISON WITH THE PRODUCT DRIED BY THIN LAYER DRYER AND SUN DRYER. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(1), 87-96. SID. https://sid.ir/paper/233977/en

Vancouver: Copy

ZANDI MOHSEN, NIAKOUSARI MEHRDAD, H.TARNERDI M.S.. A STUDY OF DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF DRIED IRANIAN PEAS, IN DIFFERENT TEMPERATURES IN SPOUTED BED DRYER AND ITS COMPARISON WITH THE PRODUCT DRIED BY THIN LAYER DRYER AND SUN DRYER. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(1):87-96. Available from: https://sid.ir/paper/233977/en

IEEE: Copy

MOHSEN ZANDI, MEHRDAD NIAKOUSARI, and M.S. H.TARNERDI, “A STUDY OF DRYING CHARACTERISTICS AND QUALITY PARAMETERS OF DRIED IRANIAN PEAS, IN DIFFERENT TEMPERATURES IN SPOUTED BED DRYER AND ITS COMPARISON WITH THE PRODUCT DRIED BY THIN LAYER DRYER AND SUN DRYER,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 1, pp. 87–96, 2015, [Online]. Available: https://sid.ir/paper/233977/en

Related Journal Papers