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Cites:

Information Journal Paper

Title

EFFECTS OF DRYING CONDITIONS OF SLICED ORANGE ON ENERGY CONSUMPTION

Pages

  109-116

Abstract

 A laboratory dryer used for a thin layer of  165 g Thompson orange slices with three THICKNESS levels of 2, 4 and 6 mm, five different temperatures of  40, 50, 60, 70 and 80oC and three air speed levels of 0.5, 1 and 2 m/s were employed to find the best dried and minimum ENERGY CONSUMPTION. This experiment was done in a complete randomized block design with the factorial treatments performed in three replicates. The ENERGY CONSUMPTION for DRYING thin slices of orange was calculated accordingly. The analysis of results showed that the lowest and highest DRYING ENERGY CONSUMPTION were 3.35 kWh (for 2 mm slice THICKNESS and 40oC) and 15.2 kWh (for 6 mm slice THICKNESS and 70oC), respectively.

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    • Cite

    APA: Copy

    SHARIFI, M., RAFIEE, SH., KEYHANI, A.R., & OMID, M.. (2010). EFFECTS OF DRYING CONDITIONS OF SLICED ORANGE ON ENERGY CONSUMPTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(3), 109-116. SID. https://sid.ir/paper/72817/en

    Vancouver: Copy

    SHARIFI M., RAFIEE SH., KEYHANI A.R., OMID M.. EFFECTS OF DRYING CONDITIONS OF SLICED ORANGE ON ENERGY CONSUMPTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(3):109-116. Available from: https://sid.ir/paper/72817/en

    IEEE: Copy

    M. SHARIFI, SH. RAFIEE, A.R. KEYHANI, and M. OMID, “EFFECTS OF DRYING CONDITIONS OF SLICED ORANGE ON ENERGY CONSUMPTION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3, pp. 109–116, 2010, [Online]. Available: https://sid.ir/paper/72817/en

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