کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226518 | 464546 | 2006 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Low-temperature desiccant-based food drying system with airflow and temperature control
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A new low-temperature food drying system with controlled airflow and temperature is presented. Low-temperature drying allows foods such as vegetables to be dried without losing the original color and texture. Existing low-temperature systems are slow, and it is difficult to obtain uniform product quality. The system proposed in this paper consists of an airflow control system to improve drying speed, and temperature control to ensure minimal damage to the food during the drying process in comparison with sun drying. Through experimental evaluation of the system, it is demonstrated that dried vegetables produced by this method retain their fresh color and high vitamin content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 75, Issue 1, July 2006, Pages 71–77
Journal: Journal of Food Engineering - Volume 75, Issue 1, July 2006, Pages 71–77
نویسندگان
Kosuke Nagaya, Ying Li, Zhehong Jin, Masahiro Fukumuro, Yoshinori Ando, Atsutoshi Akaishi,