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The Effect of Drying Kinetic on Shrinkage of Potato Slices

عنوان مقاله: The Effect of Drying Kinetic on Shrinkage of Potato Slices
شناسه ملی مقاله: JR_IJABBR-2-11_007
منتشر شده در شماره 11 دوره 2 فصل November در سال 1393
مشخصات نویسندگان مقاله:

Negar Hafezi - Msc. Student, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran
Mohammad Javad Sheikhdavoodi - Associate Professor, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture,Shahid Chamran University, Ahvaz, Iran
Seyed Majid Sajadiye - Assistant Professor, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture,Shahid Chamran University, Ahvaz, Iran

خلاصه مقاله:
Objective: Potato is the fourth important food crop after wheat, rice and maize.Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation powers (100, 150 and 200 Watt) and absolute pressure levels (20, 80, 140, 760 mmHg) at different thickness (1, 2 and 3 mm) on bulk volumetric shrinkage were investigated. Results: Data analysisshowed that shrinkage percentage decreased with decrease of sample thickness and increase of infrared power. It was found that either thickness or infrared power had anysignificant effects (P < 0.01) on shrinkage of potato slices in this drying system. The regression model is a three-variable linear that Coefficient of determination is 0.532 and implies that the model can explain 53.2 % of the volume ratio changes

کلمات کلیدی:
Potato ، Drying ، Vacuum ، Infrared radiation ، Shrinkage ،

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/443177/