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
Аннотация
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..
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