effects of combined infrared and hot鈥恆ir drying on

Mathematical Modeling on Combined Mid

Abstract To investigate the drying models and characteristics of Combined Mid-Infrared and Hot Air (CMIHA) drying BEEF MEAT (BM) a laboratory scale CMIHA dryer was applied to the treatment of BM samples in a temperature range from 40-70C with air velocity of 1m/s and mid-infrared of 2 8-3 1 m

Effect of Ultrasound on Drying Kinetics of Rough Rice at

security The objective of this study was to investigate the effect of high power ultrasound in tempering duration on the drying kinetics of rough rice in a combined far-infrared radiation (FIR) dryer Tests were conducted in a factorial design at four levels of ultrasound power density (Zero 0 5 0 75 and 1 kW/kg) four levels of

INFRARED AND HOT‐AIR DRYING OF ONIONS Journal of Food

Apr 01 2005ABSTRACT The combination of infrared (IR) and hot‐air drying of onion slices was explored and the effects of processing conditions such as drying temperature slice thickness air temperature and velocity on onion slice characteristics were studied The onion slice quality was evaluated on the basis of the color and the pyruvic acid content an index of flavor Drying

Structural design and dry parameter optimization of far

Shorting drying time of Hami-melon slice using infrared radiation combined with air impingement drying Transactions of the Chinese Society of Agricultural Engineering 30(1) 262-269 (in Chinese with English abstract) [23] Zhang L (2014) Experiment study and analysis of infrared drying vegetables

Performance of a convective infrared and combined

However drying under combine hot air and infrared setting resulted in a slightly lower specific energy consumption when compared to drying under combined infrared and ambient (cold) air setting Thus the specific energy consumption for IR-CA and the HA dryer combinations were 12 and 488 % higher respectively than that of the IR- HA setting

Effect of osmotic treatments and drying methods on

We determined the retention of bioactive compounds including phenolic acids flavonoids and carotenoids in papaya and tomato as affected by osmotic treatment and drying methods Two drying methods namely combined far-infrared radiation and air convection (FIR-HA) drying and hot air (HA) drying were used for dr

Drying kinetics and quality attributes of jujube (Zizyphus

Dec 01 2015This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480 120 W) hot air (CDD: 70 60 50 C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of

Effect of osmotic treatments and drying methods on

We determined the retention of bioactive compounds including phenolic acids flavonoids and carotenoids in papaya and tomato as affected by osmotic treatment and drying methods Two drying methods namely combined far-infrared radiation and air convection (FIR-HA) drying and hot air (HA) drying were used for dr

Infrared and hot air drying of mullet fish: drying

The main purposes of this work were to study drying kinetic of mullet fish using three heating technique and to evaluate physical and sensory analysis of dried mullet fish hot air convection (HA) infrared radiation (IR) and combined hot air convection and infrared radiation (HA+IR) Effect of drying conditions on quality and specific energy consumption was evaluated and

The effectiveness of combined infrared and hot

This study examined the performance of different combined infrared (IR) and hot-air drying (HAD) strategies for sweet potato Experiments were conducted for simultaneous infrared and hot-air drying two-stage sequential hot-air and infrared drying two-stage sequential infrared and hot-air drying and intermittent infrared and hotair drying in a laboratory scale combined infrared and hot-air

Project : USDA ARS

Specific objectives are listed below: Objective 1: Enable new efficient and sustainable commercial infrared and ultraviolet based methods for processing specialty crops to improve food quality value and safety Sub-objective 1 1 Investigate and commercially demonstrate an energy efficient drying technology for producing high quality nuts

Effects of osmotic dehydration and process conditions on

Effects of osmotic dehydration (OD) and process conditions on infrared drying characterization of chili pepper were investigated in this study OD pre-treatment had positive effects on infrared drying of chili pepper including decrease of drying time and activation energy increase of solid gain and improvement of final product quality

Combined mid

Abstract: Drying was the key procedure of jerky processing different drying methods had different economic benefits and impacts on the quality of jerky For traditional hot air (HA) drying method has some defects in thermal efficiency new drying method that combined mid-infrared and hot air (CMIHA) drying was investigated in this paper

Effects of infrared radiation drying and heat pump drying

Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long‐grain paddy rice International Journal of Food Science Technology ( IF 2 773) Pub Date : 2018-06-13 DOI: 10 1111/ijfs 13834

Effects of infrared radiation drying and heat pump drying

Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long‐grain paddy rice International Journal of Food Science Technology ( IF 2 773) Pub Date : 2018-06-13 DOI: 10 1111/ijfs 13834

Effects of combined infrared and hot‐air drying on

Effects of combined infrared and hot-air drying on ginsenosides and sensory properties of ginseng root slices (Panax ginseng Meyer) The traditional drying methods are solar drying and hot-air (HA) drying Solar drying as a natural method depends on sunlight and wind The weather condition has a great influence on the drying

Modelling of coupled heat and mass transfer for combined

This study aims to develop a numerical model to accurately predict moisture content and temperature distribution for sweet potato during combined infrared and hot-air drying (IR-HAD) The coupled heat and mass transfer during drying was simulated considering both temperature and shrinkage dependent diffusivity The simultaneous heat and mass transfer model were

Theoretical and experimental drying of a cylindrical

In the case of combined hot air and infrared radiation (Figures 10 and 11) the temperature and moisture variation curves showed that the moisture content values were similar to the FBD system and that only the drying rate increased However the temperature at the center was at the maximum level while the surface showed the lowest value

Effect of Hot Air Thin Layer Drying Temperature on

Drying conditions particularly temperature leads to pepper modifications that can cause quality degradation In this work the effects of process temperatures between 50 and 90 C on physico-chemical properties rehydration colour texture vitamin C antioxidant capacity and total phenolics during the drying of red pepper were studied

Recent advances of novel thermal combined hot air drying

Developing an efficient drying system with combined novel thermal and conventional hot-air drying of agricultural crops has become potentially a viable substitute for conventional drying techniques Due to the synergistic effect the total energy and time required can be drastically reduced and the final quality of agricultural crops preserved

Printed Products – Essential Products Direct

The water-dispersion varnish is usually applied using a special coating unit equipped with a combined drying – Infrared and hot air drying after which it is possible to apply UV varnish with UV coating machine All this greatly increases the time of delivery of finished products

KR20140087586A

The method for manufacturing dried seaweeds using far-infrared rays according to the present invention can shorten the drying time minimize the heat denaturation and reduce the energy consumption compared with the conventional method of producing dried seaweed by hot air drying And the production cost reduction effect can be expected

Combined medium

Hot air drying (HAD) was performed in a laboratory hot air dryer at 55 C and with 1 0 m/s hot air velocity and 6 mm slice thickness as a comparison with the combined IR and hot air drying (IR-HAD) applied After experiments samples were cooled and packed in plastic airtight bags for further analysis 2 5 Drying kinetics

Modelling of coupled heat and mass transfer for combined

This study aims to develop a numerical model to accurately predict moisture content and temperature distribution for sweet potato during combined infrared and hot-air drying (IR-HAD) The coupled heat and mass transfer during drying was simulated considering both temperature and shrinkage dependent diffusivity The simultaneous heat and mass transfer model were

Kinetic Modeling of Mass Transfer During Roasting of

soybean roasting using combined infrared-hot air system and consumption of energy were investigated The effect of the hot air temperature (160 180 and 200 C) infrared powers (200 250 and 300 W) and combined hot air temperature and IR powers (120 140 and 160 C- 130 165 and 200 W) on roasting rate of soybeans were evaluated

INFRARED AND HOT‐AIR DRYING OF ONIONS Journal of Food

Apr 01 2005ABSTRACT The combination of infrared (IR) and hot‐air drying of onion slices was explored and the effects of processing conditions such as drying temperature slice thickness air temperature and velocity on onion slice characteristics were studied The onion slice quality was evaluated on the basis of the color and the pyruvic acid content an index of flavor Drying

Effect of osmotic treatments and drying methods on

We determined the retention of bioactive compounds including phenolic acids flavonoids and carotenoids in papaya and tomato as affected by osmotic treatment and drying methods Two drying methods namely combined far-infrared radiation and air convection (FIR-HA) drying and hot air (HA) drying were used for dr

Kinetics and modeling of whole longan with combined

The aim of this research was to evaluate the effects of operating variables on the drying behavior of whole longan undergoing a combined infrared and hot air drying process to determine its kinetic parameters and to develop drying kinetic models The single-layer drying experiments were carried out at infrared powers of 300 500 and 700W