Modeliranje procesa i određivanje efektivnog koeficijenta difuzivnosti vlage tijekom sušenja mrkve i krumpira
Influence of drying temperature (60-90 °C) and heating method (fluid-bed, infrared) on drying/rehydration kinetics and effective diffusion coefficient (Def) of vegetables were investigated. Choose of mathematical model for assessment of Def was tested, too. Drying and rehydration data are the best describes by proposed modification of Henderson-Pabis model that include addition parameter (N) and by Page model at all experimental runs. The estimated values of Def are depending on drying temperature, draying method and on mathematical model from which are derived as well as vegetable independent for both diffusion processes. Values estimated from Henderson-Pabis model and its modification were up to 30 times enhanced than values approximated by Fick, Lewis and Page models. The critical time (tk), which probably correspond to drying/rehidration time when change of dominate diffusion mechanisms occurred, was define according to used mathematical models. Drying and rehydration are expected courses of qualitative properties changes of products in regard to row vegetables. Generally, rigorous drying regimes were purchase products with lower rehidration ability and total colour changes as well as higher content of total phenolic compounds.
|Creator||Planinić, Mirela (Search Europeana for this person)|
|Collection||Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Process Engineering. Sub-department of Unit Operations.|
|Subject Terms||BIOTECHNICAL SCIENCES. Food Technology. Engineering., Chemical technology. Chemical and related industries, Horticulture. Fruit growing. Viticulture. Gardening, drying, rehydration, effective diffusion coefficient, vegetable|
|Provider||National and University Library in Zagreb|