Evaluation and modeling of two-stage osmo-convective drying of apple slices

Drying Technology

Volumn 20, Issue 3, 2002, Pages 651-667

  Ramaswamy, H S ^a   van Nieuwenhuijzen, N H ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Air drying; Apple; Half drying time; Modeling; Moisture diffusivity; Osmotic drying; Solids diffusivity; Two phase drying

Indexed keywords

DIFFUSION; DRYING; MOISTURE; SUGAR (SUCROSE);

OSMOTIC TREATMENTS;

FRUITS;

CONVECTION; DRYING; FOOD PROCESSING; MATHEMATICAL MODELING;

EID: 0036504918     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-120002822     Document Type: Article

References (11)

1. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport
2. Kinetic model for osmotic dehydration and its relationship with Fick's Second Law
3. Statistics for experiments
4. Osmotic dehydration kinetics of blueberries
5. Osmotic drying kinetics of cylindrical apple slices of different sizes
6. Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface
7. Recent advances in dewatering through immersion in concentrated solutions
8. Recent advances in the osmotic dehydration of foods
9. Structural and compositional profiles in osmotically dehydrated apple
10. Osmotic dehydration progression in apple tissue 1: Spatial distribution of solutes and moisture content