Shrinkage of apple disks during drying by warm air convection and freeze drying

• Tipo: Artigo em Revista Científica Internacional
• Data: 2000

Autores

R. Moreira (Autor) Outra; A. Figueiredo (Autor) Outra; Alberto Sereno (Autor) FEUP

Revista

Título: Drying Technology

Vol. 18 Nº 12

Páginas: 279-294

ISSN: 0737-3937

Editora: Taylor & Francis

Indexação

ISI Web of Science

Scopus

COMPENDEX

Outras Informações

DOI: 10.1080/07373930008917704

Abstract (EN): Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results. Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying. Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results. Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 16