Study of three-stage intermittent drying of pears considering shrinkage and variable diffusion coefficient

An intermittent drying process of whole pears of Rocha variety was performed in order to reproduce the traditional sun drying of the Portuguese São Bartolomeu regional variety. This traditional drying originates a much appreciated product. The results show that the “Rocha” pear presents a similar ki...

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Veröffentlicht in:	Journal of food engineering 2016-07, Vol.180, p.77-86
Hauptverfasser:	Silva, Vítor, Costa, José J., Figueiredo, A. Rui, Nunes, João, Nunes, Catarina, Ribeiro, Tânia I.B., Pereira, Bruno
Format:	Artikel
Sprache:	eng
Schlagworte:	Airflow Convective drying Diffusion coefficient Drying Energy savings Fick's law Homogenizing Intermittent drying Mass transfer Pear Pears Reduction Shrinkage
Online-Zugang:	Volltext
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