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Research ArticleOpen accessIn the author namesAnchovy Drying Using Infrared RadiationWatcharin Dongbang, Anirut MatthujakThe present study investigated the drying of anchovy using infrared radiation experimentally; in addition, the dimensionless heat transfer coefficient in terms of Nusselt’s number was also investigated. The anchovy was dried from 78±1%wb down to 20±1%wb. The drying conditions were infrared power range 400-800 W, hot air temperatures range 50-70°C and hot air velocity range 0.5-1.5 ms-1. The lowest drying … …American Journal of Applied Sciences, Vol. 10, Issue 4 · 14 Apr 2013 · 6,822 accessesView PDF Cite

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