کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8054752 | 1519492 | 2018 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Temperature gradient control during microwave combined with hot air drying
ترجمه فارسی عنوان
کنترل درجه گرادیان در طی مایکروویو همراه با خشک شدن هوای داغ
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کلمات کلیدی
هویج، تفاوت دما، نرخ خشک شدن، کیفیت،
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
کنترل و سیستم های مهندسی
چکیده انگلیسی
Fresh carrot cubes were blanched and dried by microwave processing combined with hot air drying. Material temperature, temperature difference and size of cube were optimised in terms of total vitamin C content, colour change, drying time, sensory evaluation and rehydration ratio of dried samples. During a stage under the optimal drying condition, drying rate was affected by temperature gradient, as evidenced by changed shrinkage. The effect of different temperature gradients on the drying rate and quality was compared with that under the optimal condition by using fitted shrinkage models of the optimised material temperature, temperature difference and size of cube. The quality of dried carrot cubes under the average temperature gradient (ATG) of 6 °C mmâ1 was better than that under other ATGs. A simple linear control method was developed based on the control for industrial production. Results showed that the product quality and drying time of samples in linear control were similar to those dried at 6 °C mmâ1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Biosystems Engineering - Volume 169, May 2018, Pages 175-187
Journal: Biosystems Engineering - Volume 169, May 2018, Pages 175-187
نویسندگان
Wanxiu Xu, Chunfang Song, Zhenfeng Li, Feihu Song, Shaogang Hu, Jing Li, Guanyu Zhu, G.S. Vijaya Raghavan,