Effective moisture diffusivity of pomegranate arils under going microwave-vacuum drying

被引：50

作者：

Dak, Manish ^{[1
]}

Pareek, N. K. ^{[2
]}

机构：

[1] Anand Agr Univ, SMC Coll Dairy Sci, Dept Dairy Engn, Anand 388110, Gujarat, India

[2] ML Sukhadia Univ, Dept Comp Sci, Udaipur 313001, Rajasthan, India

来源：

JOURNAL OF FOOD ENGINEERING | 2014年 / 122卷

关键词：

Pomegranate arils; Microwave-vacuum drying; Effective moisture diffusivity; Multivariate polynomial models; KINETICS; CLOVES;

D O I：

10.1016/j.jfoodeng.2013.08.040

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Drying of pomegranate arils was done using microwave-vacuum technique, using microwave power of 25 to 95W, vacuum pressure of 25 to 195 mm Hg and sample mass of 65 to 235g. The effective moisture diffusivity varied from 5.18 x 10(-11) to 6.58 x 10(-10) m(2)/s. Effective moisture diffusivity (Deft) values were found to increase as microwave power increases or sample mass decreases for constant values of remaining variables while vacuum pressure had negligible effect. A third order polynomial relationship was found to correlate the effective moisture diffusivity (D-eff) with moisture content. Multivariate polynomial models were also developed for estimating the effective moisture diffusivity as a function of the microwave-vacuum drying process parameters. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：117 / 121

页数：5

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