Densities, shrinkage and porosity of some vegetables during air drying

Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorpor...

Full description

Saved in:
Bibliographic Details
Published in:Drying technology 1994, Vol.12 (7), p.1653-1666
Main Authors: Zogzas, N. P., Maroulis, Z. B., Marinos-Kouris, D.
Format: Article
Language:English
Subjects:
contenido de humedad
densidad
densite
density
hortalizas
legume
mathematical models
merma
modele mathematique
modelos matematicos
moisture content
natural drying
porosidad
porosite
porosity
retrait
secado natural
sechage naturel
shrinkage
teneur en eau
vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373939408962191