2015
DOI: 10.1515/cerce-2015-0001 View full text |Buy / Rent full text
|
|

Abstract: Advantages of infrared fluid bed drying include high heat and mass transfer coefficients, short process time, high quality and low energy consumption. Since heat and mass transfer and quality changes during drying of terebinth fruit with infrared fluid bed method is not described in the literature. Goals of this research were study the effects of different infrared drying conditions on the drying kinetic and physical parameters of terebinth fruit. To predict moisture during drying process, five mathematical mo… Show more

Help me understand this report

Search citation statements

Order By: Relevance
Select...
2
2
1
2
6
0

Year Published

2020
2020
2021
2021

Publication Types

Select...
2

Relationship

0
2

Authors

Journals

2
6
0
Order By: Relevance
“…Similarly, an increase in drying temperature increased the drying rate due to the increased water vapor pressure which enforced more pore opening in samples thus increased drying rate was observed. A similar observation was reported for IR drying of whole longan (Nuthong et al, 2011), kiwifruit (M. C. Zeng et al, 2014), bean seeds (Doymaz, 2014a), sour cherry (Chayjan, Kaveh, & Khayati, 2014), terebinth fruit (Kaveh & Chayjan, 2014), potato (Ruhanian & Movagharnejad, 2016), shredded carrot (Aktas et al, 2017), corn (Nejadi & Nikbakht, 2017), pork slice (Ling, Teng, Lin, & Wen, 2017), sweet potato (Onwude et al, 2019), and apricot pomace (Kayran & Doymaz, 2019).…”
Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingsupporting
See 1 more Smart Citation
Create an account to read the remaining citation statements from this report. You will also get access to:
  • Search over 1b+ citation statments to see what is being said about any topic in the research literature
  • Advanced Search to find publications that support or contrast your research
  • Citation reports and visualizations to easily see what publications are saying about each other
  • Browser extension to see Smart Citations wherever you read research
  • Dashboards to evaluate and keep track of groups of publications
  • Alerts to stay on top of citations as they happen
  • Automated reference checks to make sure you are citing reliable research in your manuscripts
  • 14 day free preview of our premium features.

Trusted by researchers and organizations around the world

Over 100,000 students researchers, and industry experts at use scite

See what students are saying

rupbmjkragerfmgwileyiopcupepmcmbcthiemesagefrontiersapsiucrarxivemeralduhksmucshluniversity-of-gavle
“…Similarly, an increase in drying temperature increased the drying rate due to the increased water vapor pressure which enforced more pore opening in samples thus increased drying rate was observed. A similar observation was reported for IR drying of whole longan (Nuthong et al, 2011), kiwifruit (M. C. Zeng et al, 2014), bean seeds (Doymaz, 2014a), sour cherry (Chayjan, Kaveh, & Khayati, 2014), terebinth fruit (Kaveh & Chayjan, 2014), potato (Ruhanian & Movagharnejad, 2016), shredded carrot (Aktas et al, 2017), corn (Nejadi & Nikbakht, 2017), pork slice (Ling, Teng, Lin, & Wen, 2017), sweet potato (Onwude et al, 2019), and apricot pomace (Kayran & Doymaz, 2019).…”
Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingsupporting
“…Activation energy values of 12.70–32.28 kJ/mol for terebinth fruit in IR‐microwave dryer (Kaveh et al, 2018), 12.83–34.64 kJ/mol for sweet potato slice in MIR dryer (Onwude et al, 2018b) and 2.015 kW/kg for black mulberry in IR drying (Doymaz & Kipcak, 2019) have been reported in the literature. The activation energy was mainly influenced by IR power, product temperature, product thickness, absolute pressure (Kaveh & Chayjan, 2014; Onwude et al, 2018a, 2018b; Sadeghi et al, 2019b). An increase in IR power and product temperature, reduction in product thickness and absolute pressure resulted in reduced activation energy values for many food materials.…”
Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning
“…Infrared drying become more popular in recent years because of its advantages such as low drying time, the quality of the final product more over it is cheaper in price compare to other methods. [13]…”
Section: Infrared Drying (Ir)mentioning
“…There are some advantages like fast volumetric heating, short drying time and at the same time the major disadvantage is that product texture may be affected badly. [13] 6 RECENT COMBINED DRYING TECHNOLOGY…”
Section: Microwave Drying (Mw)mentioning
See 1 more Smart Citation