Pear drying process analysis: Drying rates and evolution of water and sugar concentrations in space and time

Drying Technology

Volumn 20, Issue 7, 2002, Pages 1515-1526

  Guiné, Raquel P F ^a   Castro, José Almiro A M ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Moisture content; Pear; Pear drying; Radial variation; Sugar content; Water content

Indexed keywords

DIFFUSION; FRUITS; MASS TRANSFER; SOLAR DRYERS;

TIME EVOLUTION;

DRYING;

DRYING; FOOD PROCESSING; MOISTURE; PRESERVATION; SOLAR POWER; WATER CONTENT;

EID: 0036691154     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-120005865     Document Type: Article

References (13)

1. Drying technologies of foods - Their history and future
2. Unit operations
3. Caracterizaçāo da Pêra Passa de Viseu
4. Grape drying in a pilot plant with a heat pump
5. Introduction
6. Relationship between a solar drying model of red pepper and the kinetics of pure water evaporation (I)
7. Bibliography on mathematical models of drying and dryers
8. Drying of carrots. I. Drying models
9. Drying of carrots. II. Evolution of drying models
10. Drying kinetics of some fruits
11. Microwave vacuum drying kinetics of some fruits