摘要: The drying characteristics of green peas during combined hot air-infrared were examined. experiments carried out for combination four infrared power intensities (0, 0.2, 0.4 and 0.6 W.cm -2 ) three levels air flow rate (0.5, 1 1.5 m.s -1 temperatures (30, 40 50 ° C). Among several models which fitted to the experimental data, Three Term model was introduced be most appropriate predict moisture ratio as a function rate, temperature density. statistics indexes 99.7%, 0.000121, 0.0000 0.000121 R 2 , X MBE RMSE obtained model, respectively. Application radiation in conjunction with led higher comparison conventional drying. effective diffusivity conditions calculated range from 1.39×10 -10 m .s 5.72×10 .
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