Densities, shrinkage and porosity of some vegetables during air drying

Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorpor...

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Veröffentlicht in:	Drying technology 1994, Vol.12 (7), p.1653-1666
Hauptverfasser:	Zogzas, N. P., Maroulis, Z. B., Marinos-Kouris, D.
Format:	Artikel
Sprache:	eng
Schlagworte:	contenido de humedad densidad densite density hortalizas legume mathematical models merma modele mathematique modelos matematicos moisture content natural drying porosidad porosite porosity retrait secado natural sechage naturel shrinkage teneur en eau vegetables
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container_title	Drying technology
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creator	Zogzas, N. P. Maroulis, Z. B. Marinos-Kouris, D.
description	Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.
doi_str_mv	10.1080/07373939408962191
format	Article
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source	Taylor & Francis:Master (3349 titles)
subjects	contenido de humedad densidad densite density hortalizas legume mathematical models merma modele mathematique modelos matematicos moisture content natural drying porosidad porosite porosity retrait secado natural sechage naturel shrinkage teneur en eau vegetables
title	Densities, shrinkage and porosity of some vegetables during air drying
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