Volume 10, Issue 41 (2013)                   FSCT 2013, 10(41): 1-12 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwave–vacuum drier Minaei, S. 1, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6. FSCT 2013; 10 (41) :1-12
URL: http://fsct.modares.ac.ir/article-7-392-en.html
Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwave–vacuum drier Minaei, S. 1, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6
Abstract:   (4910 Views)
  In this study, the impact of different drying conditions (4 levels of microwave power 130, 260, 380 and 450 watts and 4 absolute pressure levels 200, 400, 600 and 800 mbar) on drying rate, effective diffusion coefficient, activation energy, and energy consumption of a microwave–vacuum drier for drying the mushroom slices were analyzed. According to the findings, effective diffusion coefficient for mushroom varied between 3.21×10-9 to 20.005×10-9 m2/s. In addition, the activation energy based on an Arrhenius based exponential equation was very close to each other for three different methods. In terms of energy consumption, the minimum and maximum quantities were about 0.168 and 0.48 kWh, respectively.  
Keywords: Mushroom, Drying, Microwave–vacuum drier
Full-Text [PDF 478 kb]   (3055 Downloads)    

Received: 2010/10/20 | Accepted: 2011/10/20 | Published: 2013/09/23
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.