کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278091 | 464411 | 2012 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper](/preview/png/10278091.png)
چکیده انگلیسی
⺠A screen was successfully tested as sound transmitting surface in ultrasound-assisted convective drying of food. ⺠Modeling the drying curves with the Midilli model resulted in the best fit among eight mathematical models. ⺠Drying time savings of 23% (red bell pepper) and 27% (apple) were calculated for continuous ultrasound. ⺠Intermittent ultrasound at 50% net sonication time resulted in drying time savings of 18% in apple drying. ⺠Ultrasound had an influence on the diffusion coefficients and the length of the falling rate periods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 108, Issue 1, January 2012, Pages 103-110
Journal: Journal of Food Engineering - Volume 108, Issue 1, January 2012, Pages 103-110
نویسندگان
Katharina Schössler, Henry Jäger, Dietrich Knorr,