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Showing 2 results for روستاپور


Volume 12, Issue 47 (7-2015)
Abstract

Potato (Solanum tuberosum) is one of the most important agriculture products which damage soon because of inappropriate storage and processing conditions. Drying process causes to increase the shelf life of potato. In current research, potato slices dried in a parallel flow dryer and its kinetics of drying and shrinkage was studied. The experiments were accomplished in three levels of slices thickness; 3, 6 and 9 mm and three levels of temperature; 50, 60 and 70 c. Air flow was considered as 0.012 m3/s in all tests. Drying rate, moisture reduction, variation of area and roundness of samples were investigated during drying period. Results showed the maximum drying rate has been occurred when temperature was 70 c and thickness was 3 mm. Area and roundness variation was increased while temperature increased and thickness decreased.  

Volume 13, Issue 54 (8-2015)
Abstract

Pistachio plays an important role as exportation of Iran. The method of drying process has a remarkable influence on the quality of dried products. There are various methods for drying pistachio; however, choosing a suitable method of drying depends on  reliability, healthiness and rapids. In current research, the effect of temperature in three levels of 40, 50 and 60°C and rotational speed of the dryer agitator in three levels of 5, 10 and 15rpm on reduction rate of drying period and drying kinetics of a common Iranian pistachio (Kalleh Ghoochi v.), in a new intelligent- vacuum rotary dryer, was investigated. This dryer  was consisted of a cylindrical chamber and a twin electrical heater which dried products in a vacuum medium. The experimental data was analyzed in a statistical software "SPSS 10 "  In accordance with the results, temperature and rotational speed of the agitator had a significant effect on drying period. When temperature and speed were 60°C and 15rpm respectively, drying period was short and equaled  185 min, but in temperature of  40°C and speed of 5rpm, drying period was long and equaled 325 min.  Increasing the temperature also increased the rate of drying  significantly. Results indicated that increasing  temperature from 40°C to 50°C caused 25% decrease in the drying period and increasing temperature from 40°C to 60°C caused 39% decrease in drying period. 

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