The main goal is to build a mathematical model to describe the heat and moisture transfer process and experiment to determine the appropriate Vacuum drying mode for Pyinkado wood material. According to the objective above, research has been conducted using the infrared Vacuum drying method for Pyinkado, and a mathematical model has been developed to represent the heat and moisture transfer processes during the drying process. Solve mathematical models using the finite element method. Comsol Multiphysics software is used to simulate the drying process. Results are shown through images and temperature and humidity distribution charts. Experimental results recorded the distribution of temperature and humidity during the Vacuum drying process of Pyinkado, compared with results calculated from a mathematical model with profiles and trends consistent with the drying experiment. The largest average error when drying using the infrared radiation Vacuum method is less than 5%. Determine the appropriate technological parameters for the Vacuum drying process of wood with a thickness of 50 mm. The parameters are as follows: drying temperature Ts = 58.9 °C, pressure p = 0.2 bar, and infrared radiation intensity Phn = 625– 641 W/m2.

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using Vacuum-infrared drying method.Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at Vacuum levels of zero (without Vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition.Results: The results show that with the slice thickness decreases, acts of Vacuum and increasing lamp power, energy consumption be reduced. Maximum of energy consumption occurred in a Vacuum of 140 mm Hg, but in general it can be stated that by applying Vacuum, energy consumption is reduced due to the shortening of the drying time. Data analysis showed that use of Vacuum in conjunction with infrared radiation drying increased energy consumption in comparison to merely infrared drying. In the combined Vacuum-infrared process, drying time and consequently energy consumption decreased in comparison to the merely infrared drying. The maximum thermal utilization efficiency (31.01%) and minimum energy requirements (5.3 kWh/kg H2O) was calculated for drying of potato slices computed at infrared power of 150 W without Vacuum at thickness of 1 mm. The minimum thermal utilization efficiency (2.13%) and maximum energy requirements (185.14 kWh/kg H2O) for drying of potato slices was achieved at infrared radiation power of 100 W with Vacuum level of 80 mm [Hg] at thickness of 2 mm.

Short and medium infrared radiation implemented as an energy source in drying process under Vacuum conditions. Any comparative study was not carried out between these two energy sources in drying process of agricultural products. In this study, effects of short and medium wave of infrared were evaluated and compared on drying behavior of peach slices under Vacuum condition. Drying of the samples was implemented under both the energy sources at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70oC. Drying behavior of peach slices as well as the effect of drying conditions on moisture loss trend, effective diffusion coefficient, color and shrinkage of peach slices, dried in an infrared-Vacuum dryer were examined. Effective diffusion coefficient of peach slices under medium wave infrared at different drying conditions was more than short wave infrared in the ranges of 2.6×10-11 to 1.4×10-10 m2/s. Total color difference and shrinkage of peach slices under short wave infrared at different drying conditions was less than medium wave infrared in the range of 6.6 to 8.7 and 7.8% to 9.7%, respectively. Minimum total color difference of peach slices under short and medium wave of infrared were obtained 8.2 and 14.8 and minimum shrinkage of peach slices under short and medium wave infrared were achieved 46.7% and 55.9% respectively.

Introduction: Edible Button Mushroom (Agaricusbisporus) is one of the crops that is widely used today as a food source. Mushrooms after harvesting due to high humidity, high respiration rate, lack of cuticle and severe enzymatic activity, with persistence and quickly than other vegetables rot and discoloration begins immediately after harvest. To increase shelf life, edible mushroom must undergo processing processes. Drying is one of the most common methods of processing and preserving edible mushrooms. Vacuum-infrared drying is conducted by lowering moisture at low pressure to improve the quality of the high nutritional value product. Since button mushrooms have many applications due to their high nutritional value and medicinal uses, the best drying mode should be chosen to have the least negative effect on the quality properties and ingredients of the powder. Materials and Methods: Fresh edible button mushroom After washing were cut by a cutter at 5 mm thickness and dried using a Vacuum-infrared dryer at three temperature levels of 40, 55 and 70 ° C and three Vacuum pressure levels of 20, 40 and 60 kPa. Then the dried mushroom slices were milled and powdered using a mill machine for one minute. To homogenize the particle size, the button mushroom powder was sifted by a laboratory sieve with mesh No. 50 (cavity size 0. 5 mm). In this study, the effect of Vacuum-infrared drying variables including indoor air temperature and Vacuum pressure on the thermal properties (effective moisture diffusion coefficient and drying energy consumption) of button mushroom and chemical (total phenol content) and qualitative (color indices as Δ L *, Δ a * and Δ b*) button mushroom powders were studied. Statistical analysis of data and optimization of drying process were performed using response surface methodology and central composite design (CCD). After determining the optimum point of Vacuum-infrared dryer, loose and compacted bulk density, work index, Hassner ratio, angle of repose, and button mushroom powder slides were measured at optimum point and Finally the flow-ability of the edible button mushroom powder was determined. Results and Discussion: The results showed that as the chamber temperature increased, the rate of evaporation of tissue moisture increased, which resulted in a decrease in the drying time of the edible button mushroom thin layers with Vacuum-infrared dryer. Effective moisture diffusion coefficient of drying of edible button mushroom thin films ranging from 1. 8 ×10-9 m2/s (40 kPa pressure and temperature 40 ° C) to 8. 9×10-9 m2/s (20 kPa pressure and 70 ° C temperature) was varied. The results showed that the air temperature of the drying chamber had a positive effect on the effective moisture diffusion coefficient. This is because increasing energy and heat consumption increased the activity of water molecules and, as a result, more moisture penetrated outside the product at higher temperatures. The maximum amount of specific energy consumption was 1269. 73 MJ/kg (60 kPa pressure and 40 ° C) and the lowest amount was 408. 36 MJ/kg (40 kPa pressure and 70 ° C). The results showed that at constant pressure with increasing temperature, as the drying time decreased sharply, the amount of specific energy consumption also decreased. The phenolic content of button mushroom powder was in the range of 270 mg/g (20 kPa pressure and 40 ° C) and 1. 3 mg/g (40 kPa pressure and 70 ° C). As the temperature increased, the total phenol content decreased. The results showed that increasing the temperature caused a greater difference between the color indices of L*, a * and b* of button mushroom powder than fresh mushroom. Increase in temperature caused more darkening (decrease in L* index), decrease in redness (decrease in index a*) and decrease in yellowness (decrease in index b*) of mushroom powder. In general, color indices were closer to the values of fresh fungal samples at low temperatures. The optimum drying point of button mushroom was obtained at 40° C and Vacuum pressure of 40. 823 kPa. The optimum value of the independent variables including effective moisture diffusion coefficient, specific drying energy consumption, total phenol content and final color indices of edible button mushroom Δ L*, Δ a* and Δ b* were 3. 06×10-9 m2/s, 1088 MJ/kg, 2. 76 mg/g, 15. 28, 2. 55 and 9. 26, respectively. The results showed that drying under lower temperature and medium Vacuum pressure increased the desirability index. The flow-ability of edible button mushroom powder was reported to be good. Conclusion: According to the results of drying tests of edible mushrooms, the following results of this study are obtained in infrared Vacuum drying: 1-The effect of air temperature on all variables of button mushroom response was significant in Vacuum-infrared dryer. 2-The air inlet temperature to the dryer had a negative effect on the specific energy consumption of the drying process and the total phenol content of the button mushroom powder. 3-Increase in air temperature caused a greater difference between the color indices of L*, a* and b* button mushroom powder than fresh mushrooms. 4. The results showed that drying under mild conditions (lower temperature and medium Vacuum pressure) increased the desirability index. 5-Flow-ability of edible button mushroom powder was reported to be good.

Introduction: Potato (Solanumtuberosum L.) is one of the unique and most potential crops having high productivity, supplementing major food requirement in the world. Drying is generally carried out for two main reasons, one to reduce the water activity which eventually increases the shelf life of food and second to reduce the weight and bulk of food for cheaper transport and storage. …

Background: Chronic diabetes is substantially associated with circulatory disorders in lower limbs. Vacuum-Compression Therapy (VCT) has been commonly used in treatment of peripheral circulatory disorders. VCT is based on intermittent alteration of Positive- Negative pressure phases. The purpose of this study was to determine effects of VCT on diabetic subjects' peripheral blood flow.Methods: In this Before-After and case-series study, 18 type 2 diabetic subjects with diabetic neuropathy and/or peripheral vascular disease (PVD) completed the study. Subjects received 45 min of VCT for 10 sessions three times weekly. Blood flow (calf+foot) was measured via venous occlusion plethysmography.Results: Among Variables of "Arterial Inflow", "Venous Outflow", "Venous Capacity", "Postischemic Reactive Hyperemia" and "Peak Flow of Reactive Hyperemia", only "Venous Outflow" significantly improved after 10 sessions treatment via VCT (P<0.05).Conclusions: Arterial blood inflow, which was the most important determinant evaluated in this study, was not increased via VCT. Additional studies are required to investigate the effective VCT parameters and duration of each session and number of sessions, considering progressive and deteriorative natural history of diabetes.

The aim of this study was optimization of almond kernels drying with infrared-Vacuum dryer and microwave pretreatment using Response Surface Methodology (RSM) and Genetic Algorithm (GA). The almond kernels were dried as thin layer with air temperatures of 30, 45 and 75°C Vacuum pressures of 20, 40 and 60 kPa and microwave powers of 270, 450, and 630W. Design expert software was used to generate the experimental designs, statistical analysis, and regression models. The results showed that the optimum point for drying of almond kernels under infrared-Vacuum dryer and microwave pretreatment with RSM method and considering the minimum value of shrinkage, energy consumption, and total color change as well as the maximum value of effective moisture diffusivity can be achieved at air temperature of 45oC, Vacuum pressure of 34.04 kPa, and microwave power of 270W with 68% desirability and optimum point with GA method can be obtained at air temperature of 45oC, Vacuum pressure of 34.05 kPa and microwave power of 270W.

In this study, the kinetic and quality parameters of apple chips dried by a novel dryer equipped with two-way infrared heating (180, 275, and 325 W) and Vacuum pump systems (100 and 400 mmHg) were investigated. The final drying time of the sample was reduced with the increasing infrared power. However, it significantly decreased with the increasing Vacuum pressure at only 180 W. While the rehydration ratio and sugar content decreased at higher infrared power, the degree of browning and 5-hydroxymethylfurfural increased. Apple chips had high HMF contents (205.39-351.30 mg/kg DM). After sensory evaluation, the highest color, crispness, chewiness, taste, and general acceptance values were determined in the apple chips dried at 275 W and 400 mmHg. The results showed that Midilli’s model was the best option to describe the experimental drying data. The effective moisture diffusivity increased with increasing power and ranged from 1.4499 to 2.9362 × 10−8 m2/s. The activation energies of drying kinetics for 100 and 400 mmHg were 40.5507 and 36.5134 kJ/mol, respectively. Results showed that the higher energy efficiency and product quality for apple chips could be obtained with a specially designed infrared Vacuum combined dryer (275 W and 400 mmHg).

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using Vacuum-infrared method.Methods: In this work, the effect of the infrared radiation powers (100, 150 and 200 Watt) and absolute pressure levels (20, 80, 140, 760 mmHg) at different thickness (1, 2 and 3 mm) on bulk volumetric shrinkage were investigated.Results: Data analysis showed that shrinkage percentage decreased with decrease of sample thickness and increase of infrared power. It was found that either thickness or infrared power had any significant effects (P<0.01) on shrinkage of potato slices in this drying system. The regression model is a three-variable linear that Coefficient of determination is 0.532 and implies that the model can explain 53.2 % of the volume ratio changes