کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223433 464366 2013 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Drying kinetics of plant products: Dependence on chemical composition
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Drying kinetics of plant products: Dependence on chemical composition
چکیده انگلیسی
Kinetics of drying and soaking of fruits and vegetables (apples, pears, grapes, apricots, carrots, tomatoes, peppers, garlic, onions, peas, spinach, pumpkins, mushrooms, oats, perennial ryegrass, and beans) were investigated. The rate constants and the activation energies of drying/soaking were calculated with the use of the initial and final portions of the corresponding kinetic curves. The dependence of the drying kinetics upon the chemical composition of the material was explained with the help of the diffusion model. Within it the plant tissue was modeled by a diffusion membrane and Fick's law was utilized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 117, Issue 3, August 2013, Pages 378-382
نویسندگان
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