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Combined infrared-vacuum drying of pumpkin slices.
Ghaboos SH, Ardabili SM, Kashaninejad M, Asadi G, Aalami M. Ghaboos SH, et al. J Food Sci Technol. 2016 May;53(5):2380-8. doi: 10.1007/s13197-016-2212-1. Epub 2016 May 4. J Food Sci Technol. 2016. PMID: 27407204 Free PMC article.
The effective moisture diffusivity increased with power and ranged between 0.71 and 2.86 10(-9) m(2)/s. With increasing in infrared radiation power from 204 to 272 W, beta-carotene content of dried pumpkins decreased from 30.04 to 24.55 mg/100 g. ...
The effective moisture diffusivity increased with power and ranged between 0.71 and 2.86 10(-9) m(2)/s. With increasing in infrared …
Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits.
Aidani E, Hadadkhodaparast M, Kashaninejad M. Aidani E, et al. Food Sci Nutr. 2016 Oct 25;5(3):596-601. doi: 10.1002/fsn3.435. eCollection 2017 May. Food Sci Nutr. 2016. PMID: 28572946 Free PMC article.
Also, an increase in the power led to increase in the effective moisture diffusivity between 1.04 and 2.29 10(-9) m(2)/s. A negative effect was observed on the deltaE with increasing in infrared power and with rising in infrared radiation power it was increased. ...
Also, an increase in the power led to increase in the effective moisture diffusivity between 1.04 and 2.29 10(-9) m(2)/s. A negativ …