The Experts below are selected from a list of 51690 Experts worldwide ranked by ideXlab platform
Sakamon Devahastin - One of the best experts on this subject based on the ideXlab platform.
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determination of deformation of a food product undergoing different Drying methods and conditions via evolution of a shape factor
Journal of Food Engineering, 2007Co-Authors: Sawitree Panyawong, Sakamon DevahastinAbstract:Shrinkage is a phenomenon that is common during Drying of foods and other bio-products. Attempts have been made to describe shrinkage of different products undergoing different Drying processes and conditions. However, most works describe shrinkage only in terms of its magnitude but fail to describe it in terms of pattern or, in other words, of how the Drying Material deforms during Drying. Although the degree of shrinkage of a product undergoing different Drying processes and conditions may not be significantly different, the shrinkage pattern may not be the same. Using only the degree of shrinkage to describe shrinkage (and deformation) is therefore not adequate. The present study proposed and investigated the use of a shape factor viz. Heywood shape factor to describe the deformation of a food product (carrot cube) undergoing different Drying techniques viz. low-pressure superheated steam Drying and vacuum Drying at different conditions. It was found that the evolution of Heywood shape factor agreed reasonably well with the deformation kinetics of carrot cube as observed visually. It was possible, to some extent, to use this shape factor to describe the effects of Drying methods and conditions on the deformation of carrot cube.
Sawitree Panyawong - One of the best experts on this subject based on the ideXlab platform.
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determination of deformation of a food product undergoing different Drying methods and conditions via evolution of a shape factor
Journal of Food Engineering, 2007Co-Authors: Sawitree Panyawong, Sakamon DevahastinAbstract:Shrinkage is a phenomenon that is common during Drying of foods and other bio-products. Attempts have been made to describe shrinkage of different products undergoing different Drying processes and conditions. However, most works describe shrinkage only in terms of its magnitude but fail to describe it in terms of pattern or, in other words, of how the Drying Material deforms during Drying. Although the degree of shrinkage of a product undergoing different Drying processes and conditions may not be significantly different, the shrinkage pattern may not be the same. Using only the degree of shrinkage to describe shrinkage (and deformation) is therefore not adequate. The present study proposed and investigated the use of a shape factor viz. Heywood shape factor to describe the deformation of a food product (carrot cube) undergoing different Drying techniques viz. low-pressure superheated steam Drying and vacuum Drying at different conditions. It was found that the evolution of Heywood shape factor agreed reasonably well with the deformation kinetics of carrot cube as observed visually. It was possible, to some extent, to use this shape factor to describe the effects of Drying methods and conditions on the deformation of carrot cube.
Dariush Mowla - One of the best experts on this subject based on the ideXlab platform.
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correlations for shrinkage density and diffusivity for Drying of maize and green peas in a fluidized bed with energy carrier
Journal of Food Engineering, 2003Co-Authors: Mohammad Sadegh Hatamipour, Dariush MowlaAbstract:Drying behavior of maize and green peas investigated in a pilot scale fluidized bed dryer with inert energy carriers. The variations of Drying Material density, size and mass diffusivity with change of moisture content were investigated. It was found that, air temperature, inert Material, and air velocity had no significant effect on physical properties and therefore, shrinkage and density are only functions of moisture content, but diffusivity is a function of temperature and moisture content. Based on the experimental data obtained, some correlations were developed for variation of shrinkage, density and diffusivity of green peas and maize during Drying in a fluidized bed with inert particles. The shrinkage, density and moisture diffusivity of green peas and maize could be predicted by an average accuracy of 98% by use of proposed correlations.
Mohammad Sadegh Hatamipour - One of the best experts on this subject based on the ideXlab platform.
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correlations for shrinkage density and diffusivity for Drying of maize and green peas in a fluidized bed with energy carrier
Journal of Food Engineering, 2003Co-Authors: Mohammad Sadegh Hatamipour, Dariush MowlaAbstract:Drying behavior of maize and green peas investigated in a pilot scale fluidized bed dryer with inert energy carriers. The variations of Drying Material density, size and mass diffusivity with change of moisture content were investigated. It was found that, air temperature, inert Material, and air velocity had no significant effect on physical properties and therefore, shrinkage and density are only functions of moisture content, but diffusivity is a function of temperature and moisture content. Based on the experimental data obtained, some correlations were developed for variation of shrinkage, density and diffusivity of green peas and maize during Drying in a fluidized bed with inert particles. The shrinkage, density and moisture diffusivity of green peas and maize could be predicted by an average accuracy of 98% by use of proposed correlations.
Hussain H Alkayiem - One of the best experts on this subject based on the ideXlab platform.
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experimental investigation and evaluation of hybrid solar thermal dryer combined with supplementary recovery dryer
Solar Energy, 2016Co-Authors: Tadahmun A Yassen, Hussain H AlkayiemAbstract:Abstract The common practice in the hybrid solar dryers which are backed up with thermal source is to exhaust the flue gas to the ambient. This flue gases are still hot and carry considerable amount of thermal energy as waste. In the present work, the thermal energy of flue gas from a biomass thermal backup unit was utilized in terms of heat recovery criteria. A prototype of hybrid solar-thermal Drying system was coupled with recovery dryer to yield a combination of the main dryer and the recovery dryer. The combination was investigated experimentally to evaluate the enhanced performance compared to the system without recovery. The investigations were conducted under two operational modes, hybrid mode (day and night) and thermal mode alone (night). Red chili was utilized as Drying Material. The results of the thermal mode showed that the overall Drying efficiency of the dryer was increased from 9.9% without recovery dryer to 12.9% with the recovery dryer. The overall Drying efficiency of the hybrid Drying without recovery dryer was 10.3%, while it was increased to overall Drying efficiency of 13% in the case of using hybrid dryer and recovery. The enhancement of the overall Drying efficiency due to the recovery dryer was 25.84% in the hybrid day and night Drying, and was 29.7% in the night thermal Drying mode. This validated enhancement encourages the use of sub dryer as thermal recovery to optimize the utilization of fuel, and to increase the system capacity.
