Volume 7, Issue 26 (2010)
FSCT 2010, 7(26): 109-116 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effects of drying conditions of sliced orange on energy consumption. FSCT 2010; 7 (26) :109-116
URL: http://fsct.modares.ac.ir/article-7-327-en.html
URL: http://fsct.modares.ac.ir/article-7-327-en.html
Abstract: (3962 Views)
A laboratory dryer used for a thin layer of 165 g Thompson orange slices with three thickness levels of 2, 4 and 6 mm, five different temperatures of 40, 50, 60, 70 and 80 °C and three air speed levels of 0.5, 1 and 2 m/s were employed to find the best dried and minimum energy consumption. This experiment was done in a complete randomized block design with the factorial treatments performed in three replicates. The energy consumption for drying thin slices of orange was calculated accordingly. The analysis of results showed that the lowest and highest drying energy consumption were 3.35 kWh (for 2 mm slice thickness and 40 °C) and 15.2 kWh (for 6 mm slice thickness and 70 °C), respectively.
Received: 2008/03/23 | Accepted: 2009/05/25 | Published: 2012/08/25
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |