Drying of garlic slices: Kinetics and nonlinearity measures for selecting the best equilibrium moisture content equation

被引：22
作者：
Babetto, A. C. [2 ]
Freire, F. B. [2 ]
Barrozo, M. A. S. [1 ]
Freire, J. T. [2 ]
机构：
[1] Univ Fed Uberlandia, Sch Chem Engn, BR-38400902 Uberlandia, MG, Brazil
[2] Univ Fed Sao Carlos, Dept Chem Engn, BR-13565905 Sao Carlos, SP, Brazil
来源：
JOURNAL OF FOOD ENGINEERING | 2011年 / 107卷 / 3-4期
关键词：
Drying kinetics; Sorption isotherms; Nonlinearity measures; Garlic slices; SORPTION ISOTHERMS; SOYBEAN SEEDS; DISCRIMINATE; CURVATURE; LAYER; BIAS;
D O I：
10.1016/j.jfoodeng.2011.07.007
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The objective of this work was to analyze the drying process of garlic slices based on an experimental study involving its equilibrium moisture content and drying kinetics. The equilibrium data were obtained by the static method using saturated salt solutions. The main equilibrium equations for biological materials were discriminated using some measures of nonlinearity. The drying kinetics was studied in a forced convection dryer, and the influence of three types of slices was analyzed. The results showed that the modified Halsey equation was the most suitable to represent the equilibrium data for garlic slices. The Page equation adequately represented the drying kinetics data. The highest drying rates of sliced garlic were obtained with crosswise cut. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：347 / 352
页数：6
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