Volume 19, Issue 128 (2022)
FSCT 2022, 19(128): 353-362 |
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:
Pasban A, Sadrnia H, shahidi S A, Mohebbi M. Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography. FSCT 2022; 19 (128) :353-362
URL: http://fsct.modares.ac.ir/article-7-59590-en.html
URL: http://fsct.modares.ac.ir/article-7-59590-en.html
1- Assistant Professor of Food SciencesDepartment of Public Health, School of HealthNorth Khorasan University of Medical Sciences
2- Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
3- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
4- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran ,Mohebbat200@yahoo.com
2- Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
3- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
4- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran ,
Abstract: (1229 Views)
One of the important aspects of food drying technology is studying the moisture and temperature changes during the drying process. The temperature changes of the sample are often evaluated by instruments such as thermocouples and thermometers. In this research, infrared thermography was implemented for evaluating the temperature changes during drying process. Experiments were performed for drying air temperature of 60 and 80 oC and temperature changes were measured with T-type thermocouples and infrared thermography. Also, moisture content of apple slice was measured during dying process. The result shows infrared thermography is a good instrument for recording the temperature changes without contact or destroying sample. evaluation drying curves shows, with increasing drying air temperature, heat and mass transfer process increase and drying times decreased consequently.
Article Type: Original Research |
Subject:
food industry engineering
Received: 2022/02/14 | Accepted: 2022/08/1 | Published: 2022/10/2
Received: 2022/02/14 | Accepted: 2022/08/1 | Published: 2022/10/2
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |