000			cab a22 a 4500
999			_c63167 _d63167
001			u212596
003			ENAL
008			161019s2016 ua ss b eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART MJAE V33 No1 9
100	1		_aHassan, Mona M. A. _919456
240	1	0	_aMisr journal of agricultural engineering, 2016 v.33 (1) _h[electronic resource].
245	1	0	_aEnergy consumption and mathematical modeling of microwave drying of date / _h[electronic resource].
246	1	5	_aاستهلاك الطاقة و النمذجة الرياضية لتجفيف البلح بالميكروويف
300			_ap.151-164
504			_aIncludes references.
520			_aIn the present research, drying characteristics and energy requirements for microwave drying ofdate palm were reportedfor two varieties ofdate palm, (Hayani and Zagloul). During the experiments, drying was carried out until the jinal moisture content reached a level ofless than 20% (db). The experimental data were jitted to six drying models. The models were compared using reduced chi-square (Xl). mean bias error (MBE) and root mean square error (RMSE). They were llsed to determine the quality ofthe fit. Page, Modified Page (l) and Linear were the best descriptive models. The effective moisture diffusivity was determined by using Fick's second law and was observed to lie between 8.6xIO-9 and 5.98xIO-8 m2/s for the date palm samples. The minimum total energy consumption (0.08kWh), the minimum specifiC energy (5.7 MJ/kgH20) and maximum drying efficiency (40%) were computed for drying (Hayani). The may;imum total energy consumption (0.14kWh), the minimum drying efficiency (32%) and maximum specific energy (7.15 MJ/kgH20) were computedfor (Zagloul).
546			_aSummary in Arabic.
650		0	_aDates (Fruit) _xDrying _93794
650		0	_aMicrowave drying _919457
773	0		_g2016.v.33(1) _tMisr Journal of Agricultural Engineering. _wu192786 _7nnas _x1687-384X
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2016/MJAE/3316/1/151.pdf _zFull Text Article
942			_cAR _2lcc