سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۵

نویسنده(ها):

Shadi POURSAEEDI – M.Sc. Student, mechanization of Agricultural Machinery, Agricultural Machinery Eng. And mechanization Dept., Shahid Chamran University, Ahvaz, I. R.,
Hassan ZAKI DIZAJI – Assistant Professor, Agricultural Machinery Eng. And mechanization Dept., Faculty of Agriculture, Shahid Chamran University, Ahvaz, I. R. Iran
Houshang BAHRAMI – Assistant Professor, Agricultural Machinery Eng. And mechanization Dept., Faculty of Agriculture, Shahid Chamran University, Ahvaz, I. R. Iran

چکیده:

Drying is the oldest method of preserving foods that reduces food moisture content to inhibits the growth of microorganisms. This paper examined the effect of ultrasonic pre-treatment before air-drying on dehydration of tomato tissues and allowed the estimation of water loss and solid gain during the pre-treatment and the effective water diffusivity in the air-drying process. Tomato slices submitted to ultrasonic waves for different times (15, 30, 45, 60, 90 min), then transferred to an Air – Circulating Oven. results showed that the water effective diffusivity increased by 64.33% (best result) after 60 min application of ultrasound, which caused a reduction of about 52.64% in the total drying time .