American Journal of Energy Engineering

Volume 3, Issue 2, March 2015

  • Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process

    S. R. Mostafa, M. A. Sorour, S. M. Bo Samri

    Issue: Volume 3, Issue 2-1, March 2015
    Pages: 1-5
    Received: 20 January 2015
    Accepted: 20 January 2015
    Published: 14 February 2015
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    This article belongs to the Special Issue Energy Conservation in Food Industry
    Abstract: Mixing of orange concentrates to be homogenized was investigated using flat – bladed impeller. The rheological properties of orange juice concentrate were studied over the range 10-70°C, solid concentration 66 wt% and speed of spindle 50-250 rpm. Shear stress-shear rate data indicate that the concentrate behaves as non-Newtonian pesudoplastic fluid... Show More
  • Optimization of Multiple Effect Evaporators Designed for Fruit Juice Concentrate

    Manal A. Sorour

    Issue: Volume 3, Issue 2-1, March 2015
    Pages: 6-11
    Received: 1 February 2015
    Accepted: 1 February 2015
    Published: 14 February 2015
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    This article belongs to the Special Issue Energy Conservation in Food Industry
    Abstract: The most important running cost item in evaporation is energy. However, energy consumption per unit production can be reduced considerably through the use of multi effect evaporation. A multiple effect evaporation scheme was studied and economically analyzed. Different economic items, including cost of steam and cost of evaporator in addition to an... Show More
  • Natural Antioxidant Changes in Fresh and Dried celery (Apium graveolens)

    Manal A. Sorour, Naglaa H. M. Hassanen, Mona H. M. Ahmed

    Issue: Volume 3, Issue 2-1, March 2015
    Pages: 12-16
    Received: 7 February 2015
    Accepted: 8 February 2015
    Published: 27 February 2015
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    This article belongs to the Special Issue Energy Conservation in Food Industry
    Abstract: The effect of temperature on natural antioxidant changes in fresh and dried celery was studied. Celery herbs were dried at 50 and 90ᵒC using a laboratory scale hot air dryer. Fifteen phenolic components (gallic acid, protocatechuic acid, catechol , chlorogenic acid, syringic acid, caffeine , p-coumaric acid, ferulic acid, salycilic acid, cinnamic ... Show More