Publications by authors named "Sadegh Seiiedlou"

The application of numerical methods on one hand and simulation of various food processing techniques on the other hand could be effective methods in the process optimization such as reducing energy consumption and processing time and increasing product quality. The objective of this study was to apply variable air temperatures during drying process of garlic slices while reducing the drying time and maintaining the highest possible quality of the dried product. Therefore, drying process was simulated based on the numerical methods, and the proper time to change the air temperature was predicted using the product temperature profile.

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Developing a simulator is a prevalent method for the study of any process in which various phenomena occur simultaneously, such as the precooling process; it is also necessary in package designing. During the precooling process of fruit and in the case of large packages at high airflow rates, the flow regime inside the packages is turbulent, which is in most studies assumed to be a laminar flow that causes low prediction accuracy. In the present study, a mathematical model consisting of heat and momentum transfer in the case of a transient and a k-ɛ turbulence model, respectively, was developed in the precooling process of fruits.

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Strawberry is one of the most perishable fruits, and precooling of strawberry increases the percentage of marketable fruits. To assess the sensitivity of strawberry cooling uniformity with respect to package vents and tray design, the previously proposed modified parallel airflow system (MPAS) was modified and a sensitivity analysis was conducted in this paper. Some improvements in homogeneous strawberry precooling process were made to give improved parallel airflow system (IPAS).

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