MODELING WITH SHRINKAGE DURING THE VACUUM DRYING OF CARROT (DAUCUS CAROTA)

被引：10

作者：

Arevalo-Pinedo, Aroldo ^{[1
]}

Xidieh Murr, Fernanda E. ^{[2
]}

Salles Arevalo, Zilda D. ^{[1
]}

Giraldo-Zuniga, Abraham D. ^{[1
]}

机构：

[1] UFT, Fac Food Engn, BR-77123360 Palmas, TO, Brazil

[2] Univ Estadual Campinas, Fac Food Engn, Campinas, SP, Brazil

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2010年 / 34卷

关键词：

REHYDRATION; DEHYDRATION;

D O I：

10.1111/j.1745-4549.2009.00420.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The drying kinetics of carrot slices have been measured in a vacuum chamber, the experiments were carried out at various temperatures (50, 60 and 70C) under conditions of low pressures (5, 15 and 25 kPa). It was observed that the best values of diffusivity were obtained at the major temperature and low pressure for the samples pretreated by freezing. The experimental data were modeled using Fick's diffusional model in terms of moisture concentration with and without shrinkage. It is found that the calculated values of effective diffusivity for the drying process considering no shrinkage were greater than those for the drying process considering shrinkage.

引用

页码：611 / 621

页数：11

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