4 documents found, page 1 of 1
Comparative study of the influence of microwave and hot air drying on mass tran...
Kaveh, M.; Golpour, I.; Guiné, Raquel P. F.Despite being an ancient method for food preservation, drying is still nowadays one of the most widely used techniques to extend shelf life of food products. There are numerous methods for drying, either isolated or in combination.1 In the case of microwave drying, the microwave energy penetrates the food and has the capacity to generate heat inside the sample. This quick energy can easily penetrate the inside ...
Determination of drying kinetics, speci fi c energy consumption, shrinkage, and ...
Kaveh, M.; Golpour, I.; Goncalves, J. C.; Ghafouri, S.; Guiné, RaquelIn this study, the drying kinetics, e ff ective moisture di ff usivity (D e ff ) , speci fi c energy consumption ( SEC ) , colour, and shrinkage (S b ) of pomegranate arils were compared when dried by convective ( CV ) drying and microwave ( MW ) drying. The experiments were per - formed at air temperature of 50, 60, and 70°C and air velocity of 1 m/s for CV drying and 270, 450, and 630 W for MW drying. The results...
Energetic and exergetic analysis of a convective drier: A case study of potato ...
Golpour, I.; Kaveh, M.; Chayjan, R. A.; Guiné, RaquelThis research work focused on the evaluation of energy and exergy in the convective drying of potato slices. Experiments were conducted at four air temperatures (40, 50, 60 and 70 ºC) and three air velocities (0.5, 1.0 and 1.5 m/s) in a convective dryer, with circulating heated air. Freshly harvested potatoes with initial moisture content of 79.9% wet basis were used. The influence of temperature and air veloci...
Modelling in Drying Technology of Food Products: A Comprehensive Survey.
Guiné, Raquel; Golpour, I.; Barroca, M. J.; Kaveh, M.Drying of foods has been used to preserve food and agricultural products since immemorial times. However, still nowadays it assumes a prominent place among food processing technologies applied industrially to extend shelf life of foods. Although having some important advantages, like the reduction in water activity and subsequent minimization of degradation reactions of biological, chemical or enzymatic nature,...