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| Goli, Hadi; Ghamari, Salah; Khanahmadzadeh, Abdolvahed. |
| Quince is a nutritionally important fruit, which is not much appreciated for fresh consumption. Drying of quince is one of the methods which is suited for preserving it against deterioration. In this paper, an experimental investigation was conducted to study the drying kinetics, modeling and quality of quince slices in an air impingement dryer under different drying temperatures, air velocities and relative nozzle-to-product distance (H/D) values. The results indicated that increasing drying air temperature and velocity can reduce the drying time. In addition, the impact of drying temperature on the drying time was more significant than that of the air velocity. It was also observed that the maximum heat and mass transfer occurs at the H/D ratio of 4 as... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2023 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7609 |
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