期刊
JOURNAL OF FOOD ENGINEERING
卷 76, 期 3, 页码 362-368出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.05.031
关键词
Uryani plum; convective air drying; moisture ratio; effective diffusivity; activation energy
In this study, drying kinetics of Uryani plum were examined in a laboratory scale hot-air dryer at an air velocity of 0.8 m/s and air temperature in a range of 50-70 degrees C. Moisture transfer from the test samples was described by applying the Fick's diffusion model and the effective diffusivity was calculated. Temperature dependence of the effective diffusivity was described by the Arrhenius-type relationship. The experimental drying data of plum were used to fit Page, Logarithmic, Approximation of diffusion and Two-term models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the Two-term model were in good agreement with the experimental data obtained. (c) 2005 Elsevier Ltd. All rights reserved.
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