The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
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Wijitha Senadeera
Experiments were undertaken to study the relationship between the drying constant and the shrinkage constant of food products during drying. Three particular geometrical shapes of parallelepiped, cylindrical and spheres were selected from potatoes (aspect ratio = 1:1, 2:1, 3:1), cut beans (length: diameter = 1:1, 2:1, 3:1) and peas, respectively. The volumetric shrinkage behaviour and drying behaviour of food particulates were studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system at three different drying temperatures of 30, 40 and 50 °C. Shrinkage constant was evaluated with non-dimensional moisture and compared with the drying constant for all materials at these three temperatures to understand the effects of the drying constant on the shrinkage constant for each material under investigated drying conditions. Simple mathematical models were obtained for the relationship between the volumetric shrinkage constant and the drying constant.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces
- A Linear Driving Force (LDF) Approximation of Moisture Diffusion Kinetics in White Rice
- Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
- Study on Immobilization Methods of Acetylcholinesterase
- Osmo-Convective Dehydration of Plum (Prunus salicina L)
- The Transfer of Ingested Plant and Enterobacterial Gene Fragments into Mice Bodies and Their Shift to the Livers of Suckling Mice Through Mother's Milk
- The Effects of Varieties and Moisture Content on Some Physical and Aerodynamic Properties of Sesame Seeds (Sesamum indicum L) as Related to Cleaning
- Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer
- The Effect of Additives on Vacuum Dried Honey Powder Properties
- The Purification, Formulation and Drying of Papain
- Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.
- Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate
- Recovery of Phytochemicals from Kokum (Garcinia indica choisy) Using Pressurized Hot Water
- The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
- Shorter Communication
- Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa (Long and Short Varieties) with Dry Turmeric Spice
