SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING
作者:
R. Moreira,
A. Figueiredo,
A. Sereno,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 1-2
页码: 279-294
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917704
出版商: Taylor & Francis Group
关键词: Porosity;bulk density;fruits;apple;drying;models
数据来源: Taylor
摘要:
Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying ofGolden deliciousapples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.
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