PREDICTING THE SORPTION BEHAVIOUR OF GARLIC SLICES
作者:
P. S. Madamba,
R. H. Driscoll,
K. A. Buckle,
期刊:
Drying Technology
(Taylor Available online 1993)
卷期:
Volume 11,
issue 6
页码: 1443-1458
ISSN:0737-3937
年代: 1993
DOI:10.1080/07373939308916909
出版商: Taylor & Francis Group
关键词: garlic;sorption behaviour;sorption models;gravimetric method
数据来源: Taylor
摘要:
Moisture desorption properties of fresh garlic (cv. Early Californian) were investigated at 20 °C to 7O° C and relative humidities ranging from 11% to 85% using the gravimetric static method. The slices were allowed to equilibrate in a constant humidity environment (hygrostats) maintained by salt solutions. The effect of temperature and relative humidity on thc equilibrium moisture content was highly significant (P < 0.0001). Four models available in the literature, namely the Chung-Pfost, modified Halsey, modified Henderson and the Guggenheim-Anderson-de Boer (GAB) were evaluated (the correlation coefficient, F-ratio and plots of residuals) to deterinhe the best fit for the experimental data. On the basis of the F-test, The modifled Henderson model was found adequate and the GAB model superior for characterising the sorption behaviour of garlic slices in the temperature and water activity range investigated.
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