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Air drying of vegetables: theoretical considerations.

Author(s) : MARKOWSKI M., BIALOBRZEWSKI I.

Type of excerpt: Book chapter

Summary

The equation for the air drying of solids during a constant drying-rate period was modified to formulate a new model for describing the initial phase of onion and celery drying, with volume shrinkage of dried particle taken into account. The model was fitted to experimental data satisfactory, and the parameters were estimated. It was shown that drying shrinkage of the onion and celery particle, caused that initial phase of the falling drying-rate period is controlled by the external water transfer resistance.

Details

  • Original title: Air drying of vegetables: theoretical considerations.
  • Record ID : 1999-0955
  • Languages: English
  • Subject: General information
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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