scholarly journals Microwave and Infrared Drying Characteristics of Mango Slices

2017 ◽  
pp. 681-688 ◽  
Author(s):  
İbrahim Doymaz
Keyword(s):  
Drying Characteristics ◽  
Infrared Drying

Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

2016 ◽  
Vol 45 (9) ◽  
pp. 1358-1365 ◽  
Author(s):  
Byeong Hyo Cho ◽  
Jung Hyun Lee ◽  
Tae Hwan Kang ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Far Infrared ◽  
Red Pepper ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Heated Air ◽  
Pepper Sauce

The Far-infrared Drying Characteristics of Steamed Sweet Potato

2017 ◽  
Vol 21 (1) ◽  
pp. 42-48 ◽  
Author(s):  
Dong Il Lee ◽  
Jung Hyun Lee ◽  
Byeong Hyo Cho ◽  
Hee Sook Lee ◽  
Chung Su Han
Keyword(s):  
Sweet Potato ◽  
Far Infrared ◽  
Drying Characteristics ◽  
Infrared Drying

INFRARED DRYING OF RHUBARBS CUBES

2015 ◽  
Author(s):  
Aivars ABOLTINS ◽  
Janis PALABINSKIS
Keyword(s):  
Sample Thickness ◽  
The Body ◽  
Thickness Effect ◽  
Water Evaporation ◽  
Drying Time ◽  
Drying Characteristics ◽  
Infrared Drying ◽  
Non Linear Equation ◽  
Non Linear ◽  
Heating Up

In order to obtain dehydrated products of high quality, infrared drying in rhubarb cubes was researched at different sample thicknesses with IR film drying possibilities with small heating up to 40 oC. The drying characteristics of rhubarb cubes were studied using non-linear multiple regression analysis. Using experimental data, the two arguments non-linear equation was obtained to evaluate the drying time and sample thickness effect on rhubarb moisture. The determination coefficient of this correlation was R2 = 0.98. The results indicated that after 20 hours drying rhubarb samples with thickness 0.5 cm are dried up to 2 %, samples with 1 cm and 2 cm thickness dried up to 17 % and 25 % correspondingly. 1 cm thick rhubarb samples temperature rose from 24 oC to 33 oC during the experiment. With decreasing moisture of the product more infrared energy is used to warm the body and less for water evaporation.

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