期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 19, 期 6, 页码 1449-1455出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-010-0207-7
关键词
activation energy; drying; effective moisture diffusivity; green bell pepper; rehydration ratio
In this study, the drying behaviors of green bell peppers were examined in convection dryer. The study was carried out for 3 drying temperatures (55, 65, and 75 degrees C) and for pre-treated samples with ethyl oleate solution against control samples. The pre-treated samples dried faster than the control ones. Drying time decreased with an increase of drying temperature. Rehydration ratio of the pre-treated samples was higher than control samples. Moisture transfer from green bell peppers was described by applying the Fick's diffusion model and the effective moisture diffusivity (D-eff) was calculated. The D-eff values for pre-treated and control samples varied between 0.705 and 2.618x10(-9) m(2)/sec. Activation energy values for moisture diffusion ranged from 41.67 and 52.99 kJ/mol. Drying data was fitted to 4 thin-layer drying models, namely, Lewis, Henderson and Pabis, logarithmic, and Page. The best model, which best represented the green bell peppers drying, was logarithmic.
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