Webb5 nov. 2015 · Drying is an energy-intensive unit operation in chemical, food and allied industries. It is always desired to have low energy consumption for drying operation … Webb14 okt. 2024 · Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and …

Infrared and hot drying of saffron petal (Crocus sativus L.): Effect …

Studies have reported that when the food material is dried under IR alone, temperature or intensity of IR, distance between product surface and IR heating element, thickness of the product, and exposure time are the major operating parameters required to be optimized for efficient drying. Figure … Visa mer Application of electromagnetic radiation together with hot air is considered to be more effective as compared with hot air or radiation heating alone, as it gives a synergistic effect. The materials exposed to IR radiation absorb … Visa mer Xie et al. [93] studied the effect of three independent variables, ambient pressure duration, vacuum pressure duration, and drying temperature, on drying kinetics of wolfberry (Lycium … Visa mer In the previous section, the effect of simultaneous IR–hot air drying was discussed. This section explains the effect of sequential IR–hot air drying. Onwude et al. [59] dried sweet … Visa mer Limited contact between oxygen and sample is a valuable advantage of vacuum drying. Owing to low pressure, even at low temperature, higher performance drying can be achieved in vacuum drying [36, 57]. The combined IR … Visa mer Webb10 dec. 2024 · Drying is a commonly used strategy to preserve agricultural products and foods, especially for perishable produce, such as fruits and vegetables. Hot air drying is a widely applied drying method, however, due to its long drying time, low energy efficiency and serious quality deterioration, the development of new drying techniques is imperative. hawaii marriage certificate image

Infrared drying of strawberry - ScienceDirect

WebbZeki Berk, in Food Process Engineering and Technology (Third Edition), 2024. 22.1 Introduction. Drying is one of the most ancient methods of food preservation known to mankind. Preservation of meat, fish, and food plants by drying in the sun or in the naturally dry air of the deserts and mountains has been practiced since prehistoric … Webb30 juli 2024 · Far-infrared radiation (FIR) drying is an advanced technique that has recently been applied in food processing. In order to reveal the effects of FIR temperature on dehydration process and quality characteristics of kiwifruit slices, FIR drying experiments on kiwifruit slices were conducted. bose lifestyle 18 5.1 home theater system