EXPERIMENTAL AND MODELING INVESTIGATION OF MASS TRANSFER DURING INFRARED DRYING OF QUINCE

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MEHRNIA M.A.; BASHTI A.; SALEHI F.

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Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:12 | Issue:6 (42) Page(s): 758-766

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Title

EXPERIMENTAL AND MODELING INVESTIGATION OF MASS TRANSFER DURING INFRARED DRYING OF QUINCE

Author(s)

MEHRNIA M.A. | BASHTI A. | SALEHI F. | Issue Writer Certificate

Keywords

EFFECTIVE MOISTURE DIFFUSIVITY

IMAGE PROCESSING

INFRARED DRYER

QUINCE

Abstract

In this research, an experimental and modeling study on mass transfer analysis during infrared drying of QUINCE was undertaken. In the experimental part, the effects of various drying conditions in terms of infrared radiation power (150-375 W) and distance (5-15 cm) on drying characteristics of QUINCE were investigated. Both the infrared power and distance influenced the drying time of QUINCE slices. Moisture ratios were fitted to 8 different mathematical models using nonlinear regression analysis. The regression results showed that the logarithmic model satisfactorily described the drying behavior of QUINCE slices with highest R value and lowest SE values. The EFFECTIVE MOISTURE DIFFUSIVITY increases as power increases and range between 1.15 and 3.72 ×10-8m2/s. The rise in infrared power has a negative effect on the DE and with increasing in infrared radiation power it was increased. Chroma and hue values were in ranges between 43.28 and 46.99, 80.82° and 86.14°, respectively.

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APA: Copy

MEHRNIA, M.A., BASHTI, A., & SALEHI, F.. (2017). EXPERIMENTAL AND MODELING INVESTIGATION OF MASS TRANSFER DURING INFRARED DRYING OF QUINCE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(6 (42)), 758-766. SID. https://sid.ir/paper/691621/en

Vancouver: Copy

MEHRNIA M.A., BASHTI A., SALEHI F.. EXPERIMENTAL AND MODELING INVESTIGATION OF MASS TRANSFER DURING INFRARED DRYING OF QUINCE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;12(6 (42)):758-766. Available from: https://sid.ir/paper/691621/en

IEEE: Copy

M.A. MEHRNIA, A. BASHTI, and F. SALEHI, “EXPERIMENTAL AND MODELING INVESTIGATION OF MASS TRANSFER DURING INFRARED DRYING OF QUINCE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 6 (42), pp. 758–766, 2017, [Online]. Available: https://sid.ir/paper/691621/en

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