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	Provedor de dados CIGR Journal (2) Autor Hafezi, Negar (2) Sajadiye, Seyed Majid (2) Sheikhdavoodi, Mohammad Javad (2) Arkiyan, Amir Hossein (1) Palavra-chave Potato (2) Shrinkage (2) Vacuum (2) Computer imaging (1) Drying (1) Drying rate (1) Infrared Radiation (1) Infrared radiation (1) Rehydration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País China (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Study on Shrinkage Characteristic of Potato Slices Based on Computer Vision CIGR Journal Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid; Arkiyan, Amir Hossein. Shrinkage during drying plays an important role in determining the quality of the dried product. The aim of this study is to use image processing technique for measuring the variation of potato shape parameters during drying process. A standardized image acquisition system consisting of a digital camera, illumination, computer hardware and software was developed to capture and process images. During drying process, parameters related to shape (surface area of slice) decreased with drying time. The percentage of area reduction, which is obtained by detecting potato slices area before and after drying, can be used to realize the shrinkage characteristic of potato slices. Results showed that factors such as slice thickness and infrared radiation power... Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato; Drying; Vacuum; Infrared Radiation; Shrinkage; Computer imaging. Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3235 Assessment of some physical properties of dried potatoes CIGR Journal Hafezi, Negar; Sheikhdavoodi, Mohammad Javad; Sajadiye, Seyed Majid. The effect of drying behaviour on the drying rate and quality characteristics of potato slices in a vacuum-infrared drying system was studied. In this research, the effect of the infrared radiation powers (100, 150, and 200 W) and vacuum levels (20, 80, 140 mmHg and atmosphere pressure) at different slice thickness (1, 2 and 3 mm) on drying rate and shrinkage percentage and rehydration capacity were investigated.  It was concluded that infrared radiation power amount has a significant effect on processing time and drying rate. With increasing radiation power, drying time is reduced and consequently drying rate is increased. The drying rate curve of potato slices at initial drying time is in the ascending phase because of surface moisture evaporation and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato; Drying rate; Vacuum; Infrared radiation; Shrinkage; Rehydration. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3583 Registros recuperados: 2 Primeira ... 1 ... Última

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