EFFECT OF MICROWAVE PRETREATMENT ON DRYING TIME OF POMEGRANATE ARILS AND SIMULATION MODEL COEFFICIENTS

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MOTEVALI A.; MINAEI S.; KHOSHTAGHAZA M.H.; AZIZI M.H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 113-126

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Title

EFFECT OF MICROWAVE PRETREATMENT ON DRYING TIME OF POMEGRANATE ARILS AND SIMULATION MODEL COEFFICIENTS

Author(s)

MOTEVALI A. | MINAEI S. | KHOSHTAGHAZA M.H. | AZIZI M.H. | Issue Writer Certificate

Keywords

PRETREATMENTQ2

DRYINGQ2

MICROWAVEQ2

SIMULATION COEFFICIENTSQ2

Abstract

Ten semi-theoretical and empirical models were fitted to the experimental data to evaluate and select the best model for thin-layer DRYING of pomegranate arils. Experiments were conducted at six temperature levels of 45, 50, 55, 60, 65 and 70oC and three levels of air velocity (0.5, 1 and 1.5 m/s). MICROWAVE PRETREATMENTs were used for samples and the results were compared to those of control (no PRETREATMENTs). Regression analysis of mathematical models showed that the Midilli et al. model fitted best to the measured data. Midilli et al. model coefficients increased with increasing temperature and air velocity. Also, the results of statistical analyses showed that PRETREATMENT of pomegranate arils significantly reduces DRYING time.

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APA: Copy

MOTEVALI, A., MINAEI, S., KHOSHTAGHAZA, M.H., & AZIZI, M.H.. (2013). EFFECT OF MICROWAVE PRETREATMENT ON DRYING TIME OF POMEGRANATE ARILS AND SIMULATION MODEL COEFFICIENTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 113-126. SID. https://sid.ir/paper/72127/en

Vancouver: Copy

MOTEVALI A., MINAEI S., KHOSHTAGHAZA M.H., AZIZI M.H.. EFFECT OF MICROWAVE PRETREATMENT ON DRYING TIME OF POMEGRANATE ARILS AND SIMULATION MODEL COEFFICIENTS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):113-126. Available from: https://sid.ir/paper/72127/en

IEEE: Copy

A. MOTEVALI, S. MINAEI, M.H. KHOSHTAGHAZA, and M.H. AZIZI, “EFFECT OF MICROWAVE PRETREATMENT ON DRYING TIME OF POMEGRANATE ARILS AND SIMULATION MODEL COEFFICIENTS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 113–126, 2013, [Online]. Available: https://sid.ir/paper/72127/en

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