| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 225835 | Journal of Food Engineering | 2007 | 5 Pages |
Abstract
Whole sweet cherry fruits were dehydrated in heated air at temperatures of 55, 60, 65, 70, 75, and 80 °C, air velocities of 0.1, 1, 2, 3, and 5 m/s, and air relative humidities of 5% and 50%. Volume changes were evaluated by picnometric techniques and with geometric measurements by micrometer and superficial area from geometric measurements. It was observed that, volume and area changes do not depend on dehydration operating variables. A linear relationship was found between the dimensionless volume change and the moisture content of the partially dehydrated fruits. The area depended on moisture according to a third grade polynomial.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
M.R. Ochoa, A.G. Kesseler, B.N. Pirone, C.A. Márquez, A. De Michelis,