Drying kinetics for some fruits: Predicting of porosity and color during dehydration

Drying Technology

Volumn 18, Issue 7, 2000, Pages 1559-1581

  Tsami, E ^a   Katsioti, M ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Color; Drying model; Porosity; Sorption

Indexed keywords

DEHYDRATION; FOOD PROCESSING; FRUITS; ISOTHERMS; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; POROSITY; REACTION KINETICS; REGRESSION ANALYSIS; SORPTION;

DRYING KINETICS; SORPTION ISOTHERMS;

DRYING;

DRYING; FOOD; KINETICS; POROSITY;

EID: 0034254382     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373930008917793     Document Type: Article

References (20)

1. Non enzymatic browing in dried apples during storage
2. Mass transfer modeling for Virginia tobacco curing
3. Equilibrium moisture content and heat of desorption of some vegetables
4. Drying kinetics of some fruits
5. Effect of drying method on shrinkage and porosity
6. Kinetics on color changes during drying of some fruits and vegetables
7. Shrinkage, porosity and bulk density of food stuffs at changing moisture contents
8. Color changes in concentrated fruit pulp during heating at high temperatures
9. Kinetics of water uptake by citrus juices in powder form
10. Moisture sorption characteristics of starch materials
11. Drying of carrots
12. Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks
13. The effect of process conditions on the drying kinetics and rehydration characteristics of some MW-vacuum dehydrated fruits
14. Shrinkage and density of squid flesh during air drying
15. Effect of the drying method on the water sorption of dehydrated apple and potato
16. Degradation kinetics of green color and chlorophyllis in peas by colorimetry and HPLC
17. Effect of drying method on the sorption characteristics of model fruit powders
18. Water sorption isotherms of raisins, currants, figs, prunes and apricots
19. Densities, Shrinkage and porosity of some vegetables during air drying