Influence Collector Inclination of Solar Dryer on Apple ‘Golab’ Chips Drying

Thin layer of apple chips (‘Golab’) with 73.4% (wet basis) moisture content were dried in a hybrid solar dryer. A new mechanism was designed to change inclination of the collector. Drying experiments were run in three levels of airflow rates and two levels of collector tilted angle. In order to describe the thin layer drying, ten different models were selected. The goodness of fitting was evaluated by calculating and comparing the statistical values for each model. The approximation of diffusion and the Midilli model were chosen for 30, and 45 degrees of tilted angle, respectively. Besides, five linear and nonlinear equations were derived in order to establish the best relationship for every empirical coefficient with temperature and airflow rate. Results revealed that the 2nd polynomial equations were suitable to predict these coefficients. Comparison between moisture ratio data in different inclination evidenced that more drying intensity occurred with 30 degrees of slope angle and airflow 0.018 m3・s-1

Evaluation of Mechanical Z-Type Elevator Operation for Handling Seed Corn

Handling systems in seed processing factories inflict impressive damages on seed corn. It was reported 24% of damages on seed corns related to elevators. In current research, the operation of a Z- Shape elevator was studied and compared to conventional bucket elevator which employed in two seed drying stations of Seed and Plant Improvement Institute in Karaj city and Shahi plant in Moghan plain, Iran. The effect of elevator operation on seed cracking and breakage was determined by t- test. According to the results, applying Z- Shape elevator decreased the physical seed damages up to 78% and reduced the chance of seed cracking between 4 to 8% in comparison with conventional elevators. Economically results illustrated spending the cost equal to 10% of the loss funds which was accrued due to employing conventional elevators, could decrease damages until 90% in Moghan plain

Influence of Temperature and Total Soluble Solids on Thermo-Physical Properties of Pomegranate Juice

Determination of thermo-physical properties of pomegranate (Punica granatum L.) juice is essential for examining, controlling, and developing numerical models of processes such as drying and concentrating. These properties are affected by changing the percentage of soluble solid content (oBrix) and temperature. Thermophysical properties of pomegranate juice including density, specific heat and thermal conductivity at temperature range from 25 to 70oC and at the three levels of soluble solid content (12, 40 and 65 oBrix) were investigated in this research. Thermal conductivity, density, and specific heat were measured by co-axial cylinder, volumetric pycnometer and differential scanning calorimeter (DSC), respectively. Results from regression analysis of output data showed that both temperature and solid content affected the thermo-physical properties of pomegranate juice; however, the soluble solid content exhibited a greater effect. By increasing soluble solid content and decreasing temperature, thermals conductivity and specific heat have been reduced linearly but density increased during augment of soluble solid content or decrease of temperature