Convective air drying of apples as affected by blanching and calcium impregnation

The effect of previous blanching and calcium impregnation at atmospheric pressure (AI) or in vacuum (VI) on the rate of moisture movement during the first falling rate period of air drying of apples at 60 °C was studied. It was found that the effective diffusion coefficient of water ( D ef) calculat...

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Veröffentlicht in:	Journal of food engineering 2008-08, Vol.87 (3), p.323-332
Hauptverfasser:	González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Apple Apples Artificial intelligence Atmospheric pressure Biological and medical sciences Blanching Calcium Calcium enrichment diffusivity drying quality Food engineering food fortification Food industries Fruit and vegetable industries fruits (food) Fundamental and applied biological sciences. Psychology General aspects Impregnation Impregnation techniques mass flow mass transfer mathematical models Moisture pretreatment shrinkage soaking water activity water content
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