Thin-layer drying of tomato (Lycopersicum esculentum Mill. cv. Rio Grande) slices in a convective hot air dryer

被引：55

作者：

Demiray, Engin ^{[1
]}

Tulek, Yahya ^{[1
]}

机构：

[1] Pamukkale Univ, Fac Engn, Dept Food Engn, TR-20070 Kinikli, Denizli, Turkey

来源：

HEAT AND MASS TRANSFER | 2012年 / 48卷 / 05期

关键词：

SORPTION ISOTHERMS; ANTIOXIDANT PROPERTIES; WATER SORPTION; KINETICS; MICROWAVE; MODELS; SUN;

D O I：

10.1007/s00231-011-0942-1

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The effects of different drying temperatures on the drying kinetics of tomato slices were investigated using a cabinet-type dryer. The experimental drying data were fitted best to the to the Page and Modified Page models apart from other theoretical models to predict the drying kinetics. The effective moisture diffusivities varied from 1.015 x 10(-9) to 2.650 x 10(-9) m(2) s(-1)over the temperature range studied, and activation energy was 22.981 kJ mol(-1).

引用

页码：841 / 847

页数：7

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