List of Articles مدل پیج

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Determination of the Effective Moisture Diffusivity Coefficient and Mathematical Modeling of Balangu Seed Gum Drying with Infrared
  Navid Godini Ashraf Gohari Ardabili Fakhreddin Salehi
  10.30495/jftn.2022.65896.11190
  Introduction: Today, drying of agricultural products is a developed method that removes part of the moisture leads to physicochemical stability of the product, also, produces different products with new qualitative properties and different nutritional and economical val More

  Introduction: Today, drying of agricultural products is a developed method that removes part of the moisture leads to physicochemical stability of the product, also, produces different products with new qualitative properties and different nutritional and economical value. Moisture diffusivity coefficient is the most crucial property in drying calculations. Materials and Methods: In this study, drying kinetics modeling of Balangu seed gum in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of gum height in the container in three levels of 0.5, 1.0 and 1.5 cm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of Balangu seed gum was investigated. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page, Newton, Midilli, and Logarithmic) were fitted to experimental data to study the drying kinetics and was analyzed. Results: The results showed that samples distance from the radiation lamp and samples thickness had significant effect on the mass transfer rate during drying of gum. By increasing samples distance from the heat source from 5 to 7.5 cm and from 7.5 to 10 cm, the drying time of Balangu seed gum increased by 21.49% and 15.20%, respectively. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of Balangu seed gum was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 4.82×10-9 m2s-1 to 7.05×10-9 m2s-1. Conclusion: In drying process modeling of Balangu seed gum, the Page model with the highest coefficient of determination and the lowest error, had closer results to the experimental data than the other models. Manuscript profile
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Characterization of Dried Kiwi by Infrared Systems and Process Modeling
  E. Aidani M. H. Haddad Khodaparast M. Kashaninejad
  Introduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that impr More

  Introduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that improve thequality of the final dried product. Kiwi fruit has favorable taste and aroma and has a highnutritional value. The aim of this research work is to investigate the effect of radiation on thecharacterization of Kiwi fruit.Materials and Methods: In this study the effect of radiation lamp power at three levels of200, 250 and 300 W, at 5, 10 and 15 cm distance from sample surface on mass transferkinetics, moisture diffusion coefficients, density, color change, texture and rehydration of theKiwi were investigated.Results: The results showed that the lamp power and the distance from the sample surfacehave significant effect on moisture loss kinetics and drying time. By increasing the infraredlamp power, the weight loss is increased (61.01 %) and by increasing the infrared lamp powerfrom 200 to 300 W, the effective diffusivity coefficient has been increased from 6.25×10-10m2/s to 13.8×10-10 m2/s. The color of the samples were analyzed by image processingtechnique and the average color changes (ΔE) for 200, 250 and 300 W were 14.02, 19.09 and21.66, respectively. The average density and rehydration for dried samples were 743kg/m3and 229.18 %, respectively.Conclusion: The effect of infrared power on effective diffusivity coefficient of Kiwi wasinvestigated and found that the effective diffusivity coefficient is increased by increasing thesource of heat. The hardness of dried kiwi slices through infrared dryer was in the range of9.55-11.08 N. In the Kiwi drying process modeling as compared with other models, Pagemodel had the best match with the experimental results. Manuscript profile
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Investigation of Thin Layer-Drying Kinetics of Strawberry Using Infrared Radiation
  F. Salehi
    Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinet More

    Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinetic modeling of strawberry in an infrared dryer was investigated. The effect of radiation lamp power (150, 250 and 375 W) and distance of the lamp from the sample (5, 7.5 and 10 cm), on drying time, and moisture diffusion coefficients during the drying process of strawberry were evaluated. For measuring the weight of the samples during experimentation without taking them out of the dryer, the tray with samples was suspended on the digital balance. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page –II, Newton, Midilli and Logarithmic) were fitted to experimental data to study the drying kinetics and fitting quality (coefficient of determination and standard error) of them was analyzed. Results: By increasing infrared lamp power from 150 to 375 W, the drying time of strawberry is reduced by 79.8%. Decreasing the distance of the lamp from a sample from 10 to 5 cm, 40.1 % of drying time is reduced. The effective diffusivity coefficient was increased by increasing heat source power and decreasing distance. Moisture effective diffusivity coefficient of strawberry was between 1.54×10-9 to 13.83×10-9 m2/s. Conclusion: The effect of radiation lamp power and distance on the drying process of strawberry is significant. Modeling of strawberry drying process showed that all the models led to proper results, but in total, the Page model, compared to other studied models, with the biggest coefficient of determination (R2=0.999) and the smallest error (<0.011), had closer results to the experimental data. Manuscript profile
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - تغییرات برخی از پارامترهای فیزیکوشیمیایی و مهندسی کدو حلوایی (C. moschata) با روش خشک کردن فروسرخ
  سید حسین حسینی قابوس سید مهدی سیدین اردبیلی مهدی کاشانی نژاد غلامحسن اسدی مهران اعلمی
  Manuscript profile