کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
19272 43056 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Moisture transport in garlic cloves undergoing microwave-convective drying
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Moisture transport in garlic cloves undergoing microwave-convective drying
چکیده انگلیسی

A laboratory scale microwave dryer was used to dry the garlic cloves, applying microwave power in the range of 10–40 W, air temperature in the range of 40–70 °C and air velocity in the range of 1.0–2.0 m/s. Heat and mass transfer coefficient during the drying process varied in the range of 35.23–79.54 W/m2C and 4.26–6.34 × 10−2 m/s. The temperature of the product rose rapidly in the early part of the drying and became almost stable thereafter. The Biot mass transfer number confirmed that moisture diffusion was the limiting factor in microwave drying of garlic. The effective moisture diffusivity, which ranged between 1.29–31.68 × 10−10 m2/s increased with the increase in microwave power but decreased with increase in air velocity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 87, Issue 1, March 2009, Pages 11–16
نویسندگان
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