Journal
JOURNAL OF FOOD ENGINEERING
Volume 123, Issue -, Pages 172-178Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.09.016
Keywords
Broccoli; Drying; Dynamic optimization; Glucosinolates; Vitamin C retention; Energy efficiency
Categories
Funding
- Energy Research Program EOS of the Dutch Ministry of Economics [EOS LT07043]
Ask authors/readers for more resources
This work concerns the combined optimization of the retention of bioactive components and energy efficiency during drying of broccoli. Kinetics for the degradation of glucosinolates, vitamin C and drying of broccoli are used to calculate optimal drying trajectories for the control variables air flow rate and temperature. It is shown from plots of the optimal drying trajectories in moisture-temperature state diagrams with degradation and drying rates, that areas with high degradation rates are circumvented. The optimized drying strategies result in significant improvement of energy efficiency (65%) and vitamin C retention of 55%. (C) 2013 Elsevier Ltd. All rights reserved.
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