Mohsen Azadbakht; Mohammad Vahedi Torshizi; Fatemeh Noshad; Arash Rokhbin
Abstract
The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis ...
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The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis results showed that the ohmic time, ohmic voltage and microwave power are significant for the energy and exergy efficiency and specific energy and exergy loss at 1% level. The highest energy and exergy efficiency was observed at 900 W and in the ohmic time of 7 min. The highest energy and exergy efficiency was observed at 59.041% and 47.76%, respectively. The maximum energy loss was seen at 90 W and ohmic time of 3 min. The microwave power, ohmic time, and ohmic voltage were statistically significant for all the parameters (energy and exergy) such that with increasing them, the energy and exergy efficiency increased, while the specific exergy and energy loss decreased.
Aliakbar Dadvar; Mehdi Khojastehpour; Hassan Sadrnia
Abstract
External and internal changes in fruits during storage time are affected by the various factors that some of them can by studied by measuring the qualitative parameters (physical and mechanical). The effects of storage time on some physical and mechanical properties of Valencia orange were investigated. ...
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External and internal changes in fruits during storage time are affected by the various factors that some of them can by studied by measuring the qualitative parameters (physical and mechanical). The effects of storage time on some physical and mechanical properties of Valencia orange were investigated. The experiment was performed as factorial based on completely randomized design. Analysis of experimental results showed a significant effect of storage time on all the physical parameters of Valencia orange. With increasing time, the true density of oranges increased while other physical parameters decreased. Rind ratio and moisture content increased and true density decreased with increasing the size of fruit. Also the effect of storage time and fruit size on the rupture force and deformation was significant at the level 0.01. The mean failure load for 2, 32 and 62 days storage were obtained 206.05, 139.64 and 221.07 N, respectively. Rupture force and deformation values were followed by increasing fruit size.
