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Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
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Veröffentlicht/Copyright:
13. Mai 2011
In this study, we are interested in a thermo-physic characterisation during hot air drying of one food product: the potato. The drying kinetics of potato slices are determined at three temperatures and three air velocities. The evolution of the density and the material shrinkage are determined and commented. We finish with the equilibrium moisture relations for the product. From experimental data, we have modeled the desorption isotherms using the GAB model. From the results, we notice that this model perfectly describes the measures with correlation factors superior to 97%. A thermodynamic analysis of isotherms has been made: the heat of sorption is calculated; the entropy of sorption has also been determined and has been commented.
Keywords: potato; convective drying; desorption isotherms; sorption enthalpy; sorption entropy; density; volume shrinkage
Published Online: 2011-5-13
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
potato;
convective drying;
desorption isotherms;
sorption enthalpy;
sorption entropy;
density;
volume shrinkage
Artikel in diesem Heft
- Article
- Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia
- Response Surface Optimization of Enzymatic Hydrolysis of Silver Sillago (Sillago sihama) with Low Bitter Taste
- The Use of an Inductive Coil System for the Description of Damages in Apple Tissue with Electrical Parameters
- Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine
- Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples
- Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder
- Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption
- Modeling the Fracture Resistance of Sunflower Seed and Its Kernel as a Function of Moisture Content, Variety, Size and Loading Orientation
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