سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۳

نویسنده(ها):

Raheleh GHASSEM ZADEH – Department of Food Science and Technology, Ferdowsi University of Mashhad Azadi Square, Mashhad,Iran
Mohebbat MOHEBBI – Department of Food Science and Technology, Ferdowsi University of Mashhad Azadi Square, Mashhad,Iran
Fakhri SHAHIDI – Department of Food Science and Technology, Ferdowsi University of Mashhad Azadi Square, Mashhad,Iran
Mehdi VARIDI – Department of Food Science and Technology, Ferdowsi University of Mashhad Azadi Square, Mashhad,Iran

چکیده:

Industrial liquid kashk were dried under different processing conditions by hot air dryer. kashk layer thickness in plates and air velocity were constant while inlet air temperature and drying time were varied in order to study the drying behavior. Thin layer of kashk was carried out at air temperatures of 60, 70, and 80 ºC and air velocity of 1.5 m/s. The drying process took place in the falling rate period. Some available moisture ratio models were fitted to the drying data. In modeling of moisture ratio the Midilli-Kucuk and Modified Henderson and Pabis models at air temperature of 60 ºC, Modified Henderson and Pabis at air temperature of 70 ºC and Logarithmic model at air temperature of 80 ºC had a higher correlation coefficient (R²) than the others and thus predicted drying behavior of kashk more accurately.