DETERMINATION OF MOISTURE DIFFUSIVITY AND BEHAVIOR OF TOMATO CONCENTRATE DROPLETS DURING DRYING IN AIR

被引：25

作者：

KARATAS, S ^{[1
]}

ESIN, A ^{[1
]}

机构：

[1] MIDDLE E TECH UNIV,DEPT FOOD ENGN,ANKARA,TURKEY

来源：

DRYING TECHNOLOGY | 1994年 / 12卷 / 04期

关键词：

CASE HARDENING; DRYING CHAMBER; DRYING RATE; GLASS BALL; PLASTICIZING; SORPTION; SPHERICAL;

D O I：

10.1080/07373939408959996

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The drying mechanism and diffusion coefficient of water in spherical droplets (1.73 - 2.08 mm diameter) of tomato concentrates were successfully interpreted and modelled by using Fick's law. Solids content of the initial concentrate (5-15% w/w), and drying temperature (60-degrees - 100-degrees-C) were varied but the drying air was kept at constant velocity and humidity. The effective moisture diffusivity was estimated from the drying rate curves and expressed by an Arrhenius relation. Further, it was observed that case hardening has a large effect on the diffusion process causing the effective diffusional distance and the rate of moisture accumulation in the hardened crust to vary with the moisture content, according to a sorption controlled mechanism.

引用

页码：799 / 822

页数：24

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