Comparative evaluation of the effects of electrohydrodynamic, oven, and ambient air on carrot cylindrical slices during drying process

Drying Technology

Volumn 30, Issue 1, 2012, Pages 88-96

  Alemrajabi, A A ^a   Rezaee, F ^a   Mirhosseini, M ^a   Esehaghbeygi, Ali ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Carrot; Color; EHD drying; Energy consumption; Shrinkage; Temperature

Indexed keywords

COLOR; ELECTRIC CORONA; ELECTRIC DISCHARGES; ELECTRIC FIELDS; ELECTRIC POWER SYSTEMS; ELECTROHYDRODYNAMICS; ENERGY UTILIZATION; HVDC POWER TRANSMISSION; OVENS; SHRINKAGE; SOLAR DRYERS; STAINLESS STEEL; TEMPERATURE;

CARROT; COMPARATIVE EVALUATIONS; CONVENTIONAL DRYING; CORONA DISCHARGES; ELECTROHYDRODYNAMIC DRYING (EHD); HIGH VOLTAGE ELECTRIC FIELD; MULTIPLE ELECTRODES; STAINLESS STEEL PLATE;

DRYING;

DRYING; ELECTRIC FIELDS; ELECTRODES; ENERGY CONSUMPTION; VEGETABLES;

EID: 84862614563     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.608913     Document Type: Article

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