سال انتشار: ۱۳۸۹

محل انتشار: همایش منطقه ای یافته های نوین شیمی و مهندسی شیمی

تعداد صفحات: ۱۵

نویسنده(ها):

G. R. Askari1, – 1,4Department of Food Science and Technology, Faculty of Engineering, Islamic Azad University of Kermanshah, Kermanshah, Iran
Z. Emam-Djomeh – 2,3Transfer Phenomena Laboratory (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University Campus of Agricultural and Natural Resources, University of Tehran, Karaj, Iran.
S. M. Mousavi3, – 2,3Transfer Phenomena Laboratory (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University Campus of Agricultural and Natural Resources, University of Tehran, Karaj, Iran.
F. Shadan4 – 1,4Department of Food Science and Technology, Faculty of Engineering, Islamic Azad University of Kermanshah, Kermanshah, Iran

چکیده:

Drying is one of the most common food preservation techniques. The major objective in drying agricultural products is the reduction of moisture to a level that allows for safe storage over an extended period of time. Numerical modelling of the drying behavior of apple cubes during combined drying in microwave assisted fluidized bed dryer, is investigated in this study. A pilot scale dryer was designed and used for these propose. Moisture distribution and temperature variation of samples was modelled using mathematical model. A numerical solution based on finite difference method was used for model development.