STRUCTURAL PROPERTIES OF VEGETABLES DURING AIR DRYING

被引：9
|
作者：
Boukouvalas, Ch. J. [1 ]
Bisharat, G. I. [2 ]
Krokida, M. K. [1 ]
机构：
[1] Natl Tech Univ Athens, Sch Chem Engn, Athens 15780, Greece
[2] Mutah Univ Kerak, Dept Chem Engn, Al Karak, Jordan
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 06期
关键词：
Conventional air drying; Vegetables; Structural/physical properties; Apparent density; Porosity; Mathematical modeling; BULK-DENSITY; MOISTURE-CONTENT; POROSITY; SHRINKAGE; RESISTANCE; FOODSTUFFS; SLICES; APPLE; FLOW;
D O I：
10.1080/10942910903079267
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of moisture content on structural properties such as apparent density, true density and porosity was investigated in this work for various vegetables after conventional drying. Samples of twelve different fresh vegetables (mushroom, green pepper, courgete, spinach, celery, leek, onion, tomato, garlic, carrot, pea, and corn) were dehydrated with conventional drying and the aforementioned properties were experimentally determined. A simple mathematical model was selected to correlate the obtained experimental data of true density, apparent density and porosity to material moisture content for each vegetable. The correlation results for the studied properties of the examined vegetables are presented in this article, along with the obtained model parameters.
引用
收藏
页码：1393 / 1404
页数：12
相关论文
共 50 条
  • [21] Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears
    Mrad, Nadia Djendoubi
    Boudhrioua, Nourhene
    Kechaou, Nabil
    Courtois, Francis
    Bonazzi, Catherine
    FOOD AND BIOPRODUCTS PROCESSING, 2012, 90 (C3) : 433 - 441
  • [22] Hot Air Assisted Infrared Drying of Vegetables and Its Quality
    Vishwanathan, Kalathur Harishchandra
    Hebbar, Hungalore Umesh
    Raghavarao, Kurumanchi Shreesaila Mallikarjuna Srinivasa
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2010, 16 (05) : 381 - 388
  • [23] Pore formation in apple during air-drying as a function of temperature: porosity and pore-size distribution
    Rahman, MS
    Al-Zakwani, I
    Guizani, N
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (06) : 979 - 989
  • [24] Evolution of thermo-physical properties of Akuama (picralima nitida) seed and antioxidants retention capacity during hot air drying
    Ndukwu, M. C.
    Bennamoun, L.
    Anozie, O.
    HEAT AND MASS TRANSFER, 2018, 54 (12) : 3533 - 3546
  • [25] Computer vision for bulk volume estimation of apple slices during drying
    Wang, Dandan
    Martynenko, Alex
    Corscadden, Kenneth
    He, Quan
    DRYING TECHNOLOGY, 2017, 35 (05) : 616 - 624
  • [26] Shrinkage and porosity of banana, pineapple and mango slices during air-drying
    Yan, Zhengyong
    Sousa-Gallagher, Maria J.
    Oliveira, Fernanda A. R.
    JOURNAL OF FOOD ENGINEERING, 2008, 84 (03) : 430 - 440
  • [27] Drying and radial shrinkage characteristics and changes in color and shape of carrot tissues (Daucus carota L) during air drying
    Nahimana, Hilaire
    Mujumdar, Arun S.
    Zhang, Min
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011, 10 (68): : 15327 - 15345
  • [28] Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices
    Dinani, Somayeh Taghian
    Hayet, Michel
    INDUSTRIAL CROPS AND PRODUCTS, 2015, 70 : 417 - 426
  • [29] Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products
    Fang, Shuzheng
    Wang, Zhengfu
    Hu, Xiaosong
    Datta, Ashim K.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 44 (07) : 1415 - 1421
  • [30] Physical properties of edible bean during drying: determination and modelling
    Resende, Osvaldo
    Correa, Paulo Cesar
    Goneli, Andre Luis Duarte
    Ribeiro, Deise Menezes
    CIENCIA E AGROTECNOLOGIA, 2008, 32 (01): : 225 - 230
12345