Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content

Journal of Food Engineering

Volumn 66, Issue 4, 2005, Pages 455-461

  Schmalko, Miguel E ^a   Alzamora, Stella M ^b  

^a UNIVERSIDAD NACIONAL DE MISIONES   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Bark; Physical properties; Xylem; Yerba mat

Indexed keywords

DESORPTION; DRYING; ISOTHERMS; MATHEMATICAL MODELS; MOISTURE; PHASE EQUILIBRIA; PHYSICAL PROPERTIES; SHRINKAGE; SORPTION; WATER;

BARK; HALSEY MODEL; XYLEM; YERBA MATÉ;

COMPOSITE MATERIALS;

CROTON OVALIFOLIUS; ILEX; ILEX PARAGUARIENSIS;

EID: 4944240126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.04.016     Document Type: Article

References (17)

1. Abud-Archila M., Courtois F., Bonazzi C., Bimbenet J.J. A compartmental model of thin-layer drying kinetics of rough rice. Drying Technology. 18:2000;1389-1414.
2. Arnosti S., Freire J.T., Sartori D.J.M. Analysis of shrinkage phenomenon in Bachiaria brizantha seeds. Drying Technology. 18:2000;1339-1348.
3. Chirife J., Iglesias H.A. Equations for fitting water sorption isotherms of foods: part 1. A review. Journal of Food Technology. 13:1978;159-174.
4. García L.A., Kobylanski J.R., Pilosof A.M.R. Modelling water sorption in okara soy milk. Drying Technology. 18:2000;2091-2103.
5. Greenspan L. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standards. 81A(1):1977;89-96.
6. IRAM (1995). Yerba maté: determinación de la pérdida de masa a 103 °C. Instituto de Racionalización de Materiales, No 20503, Argentina.
7. Känzig R.G., Novo M.A., Schmalko M.E. Comparación estadística de las isotermas de sorción de la Yerba Maté Revista de la Secretaría de Ciencia y Tecnología de la Universidad Nacional de Misiones. 5:1987;13-24.
8. Kim S.S., Kim S.Y., Kim D.W., Shin S.G., Chang K.S. Moisture sorption characteristics of composite foods filled with chocolate. Journal of Food Science. 64:1999;300-302.
9. Labuza T.P., Kaanane A., Chen J.Y. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science. 50:1985;385-391.
10. Lozano J.E., Rotstein E., Urbicaín M.J. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. Journal of Food Science. 48:1983;1497-1502.
11. Mourad M., Hemati M., Laguerie C. A new correlation for the estimation of moisture diffusivity of corn kernels from drying kinetics. Drying Technology. 14:1996;876-894.
12. Ramallo L.A., Pokolenko J.J., Balmaceda G.Z., Schmalko M.E. Moisture diffusivity, shrinkage and apparent density variation during drying of leaves at high temperatures. International Journal of Food Properties. 4:2001;163-170.
13. Rao M.A., Rizvi S.S.H. Engineering properties of foods. p. 252 2nd ed. 1995;Marcel Dekker Inc. New York.
14. Schmalko M.E., Morawicki R.O., Ramallo L.A. Simultaneous determination of specific heat capacity and thermal conductivity using the finite-difference method. Journal of Food Engineering. 31:1997;531-540.
15. Sokhansanj S., Bailey W.G., Van Dalfsen K.B. Drying of north american ginseng roots (Panax quinquefolius L.). Drying Technology. 17:1999;2293-2308.
16. Tolaba M.P., Suarez C., Viollaz P.E. The use of a diffusional model in determining the permeability of corn pericarp. Journal of Food Engineering. 12:1990;56-66.
17. van den Berg C., Bruin S. Water activity and its estimation in food systems: theoretical aspects. Rockland L.B., Stewart G.F. Water Activity: Influences on Food Quality. 1981;1-61 Academic Press, New York.