DRYING KINETICS FOR SOME FRUITS: PREDICTING OF POROSITY AND COLOR DURING DEHYDRATION

Drying kinetics of four fruits (prune, quince, fig and strawberry) were studied by using a simple mass transfer mathematical model involving a characteristic parameter (K) as a function of process variables. The model was tested with data produced in a laboratory air dryer, using non-linear regressi...

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Veröffentlicht in:	Drying technology 2000-08, Vol.18 (7), p.1559-1581
Hauptverfasser:	Tsami, E., Katsioti, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	color drying model porosity sorption
Online-Zugang:	Volltext
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