The present paper involves Outgoing longwave radiation (OLR) under clear-sky condition modeling employing three measured meteorological parameters (Air surface temperature, Relative humidity and Cloud fraction). Dataset retrieved from NASA Atmospheric Infrared Sounder (AIRS), from 2003 to 2015 was employed to develop two models to estimate OLR values in Iraq using the multiple linear regression (MLR) and Artificial Neural Network (ANN) approach. For the entire period, the mentioned meteorological parameters were highly correlated with estimated OLR. Comparisons among selected cities (Mosul, Baghdad, and Basrah) for the year 2016 showed close agreement between the estimated and measured OLR. Mosul at the north of the Iraq, showed the lowest root mean square error (RMSE) and correlation coefficient (R) ranged between (1. 3853 and 4. 4966) and (0. 9929 and 0. 9993), respectively for the two developed models (MLR and ANN) respectively, indicating model's efficiency and accuracy. Statistical analysis in term of β showed that surface temperature (1. 823 to 2. 311) tended to provide a high contribute to OLR values. These results indicate the advantage of using the AIRS data and both of correlation analysis and computing system to investigate the impact of the meteorological parameters on OLR over the study area.

The main goal is to build a mathematical model to describe the heat and moisture transfer process and experiment to determine the appropriate vacuum drying mode for Pyinkado wood material. According to the objective above, research has been conducted using the infrared vacuum drying method for Pyinkado, and a mathematical model has been developed to represent the heat and moisture transfer processes during the drying process. Solve mathematical models using the finite element method. Comsol Multiphysics software is used to simulate the drying process. Results are shown through images and temperature and humidity distribution charts. Experimental results recorded the distribution of temperature and humidity during the vacuum drying process of Pyinkado, compared with results calculated from a mathematical model with profiles and trends consistent with the drying experiment. The largest average error when drying using the infrared radiation vacuum method is less than 5%. Determine the appropriate technological parameters for the vacuum drying process of wood with a thickness of 50 mm. The parameters are as follows: drying temperature Ts = 58.9 °C, pressure p = 0.2 bar, and infrared radiation intensity Phn = 625– 641 W/m2.

In this study, removal of the brown skin (seed coat) on the hazelnut kernel was investigated using infrared radiation. Evaluation of the infrared radiation method to achieve the highest percentage of seed coat loosening on the kernel. The effects of infrared emitter power at three levels of 800, 1200 and 1600 W, radiation duration at three levels of 2, 3 and 4 minutes, and the initial moisture content of hazelnuts at four levels of 4, 6, 8, and 10% wet basis (w. b. ) were investigated. Experiments were conducted at factorial in a completely randomized design with three replications. The peel loosening percentage was determined with using image processing method The results showed that by increasing in the IR radiation power and radiation time increased the percentage skin loosening significantly (p < 0. 05), while the increase of moisture content hazelnuts was caused reduced the percentage skin loosening (p < 0. 05). The most appropriate parameters the IR radiation unit were determined to be radiation power at 1600 W, the radiation time 3 min, and the moisture content of hazelnut 4% (w. b. ).

Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinetic modeling of strawberry in an infrared dryer was investigated. The effect of radiation lamp power (150, 250 and 375 W) and distance of the lamp from the sample (5, 7. 5 and 10 cm), on drying time, and moisture diffusion coefficients during the drying process of strawberry were evaluated. For measuring the weight of the samples during experimentation without taking them out of the dryer, the tray with samples was suspended on the digital balance. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page – II, Newton, Midilli and Logarithmic) were fitted to experimental data to study the drying kinetics and fitting quality (coefficient of determination and standard error) of them was analyzed. Results: By increasing infrared lamp power from 150 to 375 W, the drying time of strawberry is reduced by 79. 8%. Decreasing the distance of the lamp from a sample from 10 to 5 cm, 40. 1 % of drying time is reduced. The effective diffusivity coefficient was increased by increasing heat source power and decreasing distance. Moisture effective diffusivity coefficient of strawberry was between 1. 54×10-9 to 13. 83×10-9 m2/s. Conclusion: The effect of radiation lamp power and distance on the drying process of strawberry is significant. Modeling of strawberry drying process showed that all the models led to proper results, but in total, the Page model, compared to other studied models, with the biggest coefficient of determination (R2=0. 999) and the smallest error (<0. 011), had closer results to the experimental data.

In recent years, infrared radiation (IR) has been considered as one of the suitable methods for drying and decontamination of different spices. However, the low penetration depth of the IR limits its use for food processing in the industry. Due to the importance of Carum carvi as a spice with medical properties, this research aimed to determine the effect of the sample’ s structure (powder and seeds), water activity (0. 24, 0. 56 and 0. 89) and the power of IR emitter (222 to 960W) on the penetration depth of the IR into Carum carvi For this propose, the heat fluxes received by copper black body that placed under samples with different thickness was measured. Afterward, the penetration depth was calculated through a mathematical model. The results indicated while aw of the sample, the IR power, and their interaction had a significant effect on the penetration depth of the IR, the structural properties of the sample had no significant effect on it. Increasing the infrared power to 601W enhanced the penetration depth in all of the samples. The highest penetration depth into the powder and the seeds of Carum carvi with aw 0. 24 was achieved at the IR power of 601W, and was recorded 4. 07± 0. 27 and 3. 85± 0. 23mm while the samples with aw 0. 89 were shown the highest penetration depth when they were irradiated by IR power of 845W (4. 12± 0. 18 and 4. 09± 0. 13mm). According to the results, determining of IR penetration depth in the spice can be used to determine of their optimal thickness during the infrared food process.