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Information Seminar Paper

Title

EFFECT OF ULTRASOUND PRETREATMENT ON DRYING KINETICS OF KIWIFRUIT

Writers

BOLOURI BEHDAD

Pages

 Start Page | End Page

Abstract

 HOT AIR DRYING IS A CONVENTIONAL METHOD FOR DRYING OF FRUITS. HOWEVER IT CONSUMES A LOT OF ENERGYAND CONSEQUENTLY IT IS COST INTENSIVE. THE AIM OF CURRENT RESEARCH WAS TO INVESTIGATE THE DRYING KINETICS OF FRESH AND ULTRASOUND PRETREATED KIWIFRUIT USING A DIFFUSIONAL MODEL.THE ULTRASOUND PRETREATMENT WAS PERFORMED IN AN ULTRASONIC BATH AT 25DEGREES CELSIUS.DRYING EXPERIMENTS WERE CARRIED OUT USING A DRYER AT 60 AND 80 DEGREES CELSIUS. APPLYING FICK'S SECOND LAW, WATER DIFFUSIVITIES IN THE AIRDRYING PROCESS WAS CALCULATED FOR FRESH FRUIT AND FRUIT SUBMITTED TO ULTRASOUND.THEY WERE IN THE ORDER OF 10-10 M2/S. DIFFUSIVITY VALUES INCREASED BY APPLYINGULTRASOUND, WHICH DECREASED THE PROCESS TIME AND CONSEQUENTLY ITSAVES ENERGY...

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