Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341643
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMousavi Khaneghah, Amin-
dc.typeArtigopt_BR
dc.titleDrying of green bell pepper slices using an IR-assisted Spouted Bed Dryer: An assessment of drying kinetics and energy consumptionpt_BR
dc.contributor.authorMoradi, M.-
dc.contributor.authorAzizi, S.-
dc.contributor.authorNiakousari, M.-
dc.contributor.authorKamgar, S.-
dc.contributor.authorMousavi Khaneghah, A.-
dc.subjectPimentãopt_BR
dc.subject.otherlanguageBell pepperpt_BR
dc.description.abstractIn the current investigation, an IR-assisted spouted bed dryer containing inert aluminum particles was employed for drying of Green Bell Pepper Slices (GBPS). In order to evaluate the dryer's performance, a completely randomized factorial design with three independent factors including drying temperature (50, 60, and 70 °C), mass percentage of inert particles to GBPS (0, 25, and 50%), and surface area of GBPS (1.44, 3.24, and 7.84 cm2) were used. According to findings, by using the inert particles with mass percentage of 25%, a reduction of around 25% in drying time was realized. However, increasing in the ratio to 50%, an increasing the drying time (56%) was noted. An optimum drying condition in terms of specific energy consumption (SEC) was achieved at an air temperature of 70 °C, 25% inert material and GBPS with a surface area of 1.44 cm2. Moreover, a dimensionless model for describing the drying kinetics of GBPS was established and evaluatedpt_BR
dc.relation.ispartofInnovative food science & emerging technologiespt_BR
dc.relation.ispartofabbreviationInnov. food sci. emerg. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume60pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1466-8564pt_BR
dc.identifier.eissn1878-5522pt_BR
dc.identifier.doi10.1016/j.ifset.2019.102280pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S146685641931392Xpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.date.available2020-05-18T22:25:17Z-
dc.date.accessioned2020-05-18T22:25:17Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-18T22:25:17Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-05-18T22:25:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341643-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordDimensional analysispt_BR
dc.subject.keywordInert heat carrierspt_BR
dc.subject.keywordDryingpt_BR
dc.subject.keywordSpecific energy consumptionpt_BR
dc.identifier.source2-s2.0-85077708649pt_BR
dc.creator.orcid0000-0001-5769-0004pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid102280pt_BR
dc.description.otherSponsorshipsem informaçãopt_BR
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