Analysis of shrinkage phenomenon of whole sweet cherry fruits ( Prunus avium) during convective dehydration with very simple models

Whole sweet cherry fruits were dehydrated in heated air at temperatures of 55, 60, 65, 70, 75, and 80 °C, air velocities of 0.1, 1, 2, 3, and 5 m/s, and air relative humidities of 5% and 50%. Volume changes were evaluated by picnometric techniques and with geometric measurements by micrometer and su...

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Bibliographic Details
Published in:Journal of food engineering 2007-03, Vol.79 (2), p.657-661
Main Authors: Ochoa, M.R., Kesseler, A.G., Pirone, B.N., Márquez, C.A., De Michelis, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Drying fruit
Experimental and predictions
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Volume and superficial area changes
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Summary:Whole sweet cherry fruits were dehydrated in heated air at temperatures of 55, 60, 65, 70, 75, and 80 °C, air velocities of 0.1, 1, 2, 3, and 5 m/s, and air relative humidities of 5% and 50%. Volume changes were evaluated by picnometric techniques and with geometric measurements by micrometer and superficial area from geometric measurements. It was observed that, volume and area changes do not depend on dehydration operating variables. A linear relationship was found between the dimensionless volume change and the moisture content of the partially dehydrated fruits. The area depended on moisture according to a third grade polynomial.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.02.025