Presentazione GLOBAL INTERGOLD

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Antonio Polieri

Presentazione del business sull' oro dell' azienda GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

Presentazione GLOBAL INTERGOLD

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Drying characteristics of black pepper with an initial moisture content of 59.98% (kg moisture/kg wet sample) was carried out in a domestic microwave oven at five different powers of 900W, 720W, 540W, 360W and 180W. The drying curves were plotted and from the rate vs moisture content curves it could be concluded that the complete drying process had took place in the falling rate period. Experimental data were fitted to the thirteen thin layer drying models available in the literature. Midilli et al model was found to be the best model to describe the microwave thin layer drying of black pepper. The effective diffusivities were estimated by using Fick’s second law of diffusion for spherical particles. Mass transfer coefficients and mass Biot numbers were also calculated for the five microwave powers. The effective diffusivities, mass transfer coefficients and the mass Biot numbers varied between 1.144*10-10to 4.575*10-9 m2/s, 0.863 to 8.47 m/s and 84.5* 105 to 20.7* 105 for the microwave powers studied. Effective diffusivities and mass transfer coefficient increased with the increasing microwave power where as the mass Biot numbers decreased with the increasing microwave power.

Estimation of Mass Transfer Parameters and Drying Characteristics of Black Pe...

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Estimation of Mass Transfer Parameters and Drying Characteristics of Black Pe...

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