Shrimp Drying Characterizes Undergoing Microwave Treatment

Autor:	Farzad Nargesi, Adel Hosainpour, Asie Farhang, Hosain Darvishi
Rok vydání:	2011
Předmět:	Chemistry Microwave oven Microwave power Specific energy consumption Thermal diffusivity Pulp and paper industry Water content Microwave Shrimp
Zdroj:	Journal of Agricultural Science. 3
ISSN:	1916-9760 1916-9752
DOI:	10.5539/jas.v3n2p157
Popis:	In this paper, a laboratory microwave oven was used to dry the shrimp, applying microwave power in the four levels of 200, 300, 400 and 500W. Results indicated that drying took place in the falling rate period. The drying rate increased with drying microwave power, but decreased with moisture content. The effective diffusivity varied from 1.54×10 -10 to 1.43×10 -9 m 2 /s. About 22.54% increase in drying efficiency and about 28.94% (0.937MJ/kg[H2O]) decrease in specific energy consumption could be obtainable by increasing the microwave power from 200 to 500W.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::352d9c649f5b72543000f3cd19462446 https://doi.org/10.5539/jas.v3n2p157 Zobrazit plný text záznamu