Article

Research of Mulberry Fruit Drying in a Convection-Infrared Drying Equipment

Abhijit TarawadeTashkent State Technical University, Inha University in Tashkent,TashkentD I SamandarovTashkent State Technical University,TashkentJasur SafarovTashkent State Technical University,TashkentShakhnoza SultanovaTashkent State Technical University,Tashkent

2022 2nd International Conference on Technological Advancements in Computational Sciences (ICTACS)conference2022en

ABI

Abstract

This study investigated the effect of different combined convection-IR drying temperatures (65, 70 and 75 °C) and infrared radiation power (230, 260 and 280 W) on the characteristics and quality of mulberry products. The results showed that the drying temperature had a greater influence on the drying rate than the infrared radiation power. In parallel, a mathematical model of the infrared convective drying process was investigated. Among these models it was concluded that the Page model is the most suitable for this process..

Topics

Food Drying and Modeling Greenhouse Technology and Climate Control Microencapsulation and Drying Processes

Identifiers

DOI: 10.1109/ictacs56270.2022.9988323

Citations and references

Cited by 18 10 references

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