Quantitative analysis of drying behaviour of fruits and vegetables

Drying Technology

Volumn 17, Issue 7-8, 1999, Pages 1441-1448

  May, B K ^a   Sinclair, A J ^a   Halmos, A L ^a   Tran, V N ^a  

^a NONE

Author keywords

Critical moisture content; Drying rate curves; Food drying

Indexed keywords

FOOD PRODUCTS; FRUITS; LEAST SQUARES APPROXIMATIONS; MOISTURE; THERMOGRAVIMETRIC ANALYSIS;

CRITICAL MOISTURE CONTENT; DRYING RATE CURVES; FOOD DRYING;

DRYING;

DRYING; FOOD; KINETICS;

EID: 0033490180     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917626     Document Type: Conference Paper

References (8)

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3. Jebson, RS and Youzhang HE. 1994. Studies on the drying behaviour of garlic and a novel technology to produce high quality garlic at a low cost. Trans Instit. Chem Eng, 72: 73-78.
4. Jung, S.K., Choi, Y.H., Shon, T.H. and Choi, J.U. 1986. The drying characteristics of apples at various drying conditions. Korean J. Food Sci. Technol. 18(1):61-65.
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7. Rizvi, S.S.H. 1986. Thermodynamic properties of foods in dehydration. Pp 133-214. In: Rao, M.A. and Rizvi, S.S.H. (ed). Engineering properties of foods, Marcel Dekker Inc., New York.
8. Saravacos, G.D. and Charm, S.E., 1962. A study of the mechanism of fruit and vegetable dehydration. Food Technol., 16(1):78-82.