Journal
HEAT AND MASS TRANSFER
Volume 47, Issue 3, Pages 277-285Publisher
SPRINGER
DOI: 10.1007/s00231-010-0722-3
Keywords
-
Categories
Ask authors/readers for more resources
The effect of blanching and drying temperature (50, 60 and 70A degrees C) on drying kinetics and rehydration ratio of sweet potatoes was investigated. It was observed that both the drying temperature and blanching affected the drying time and rehydration ratio. The logarithmic model showed the best fit to experimental drying data. The values of effective moisture diffusivity and activation energy ranged from 9.32 x 10(-11) to 1.75 x 10(-10) m(2)/s, and 22.7-23.2 kJ/mol, respectively.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available