سال انتشار: ۱۳۸۸

محل انتشار: ششمین کنگره بین المللی مهندسی شیمی

تعداد صفحات: ۶

نویسنده(ها):

Roghaye Keshavarz – Department of chemical engineering ,Arak university , Arak , Iran
Bizhan Honarvar – Department of chemical engineering , Islamic Azad University ,Tehran, Iran
Mohammad Ali Honarvar – Department of chemical engineering ,Islamic Azad University ,Marvdasht ,Iran
Alireza fazlali – Department of chemical engineering ,Arak university , Arak , Iran

چکیده:

During the drying process food systems undergo several simultaneous physical and structural modifications, undersirable from the viewpoint of material end use .Cubic squash samples were utilized as the test media in the fluidized bed dryer assisted infrared heat source. The effective moisture diffusion coefficient was expressed as a function of sample temperature and average moisture content .Some correlation was developed for shrinkage and density of the drying materials .The effect of air temperature, inert amount, air velocity and IR power were investigated.