MODEL FOR TRANSIENT MOISTURE PROFILES OF A DRYING APPLE SLAB USING THE DATA OBTAINED WITH MAGNETIC-RESONANCE-IMAGING

被引:36
作者
MCCARTHY, MJ
PEREZ, E
OZILGEN, M
机构
[1] UNIV CALIF DAVIS,DEPT AGR ENGN,DAVIS,CA 95616
[2] MIDDLE E TECH UNIV,DEPT FOOD ENGN,ANKARA 06531,TURKEY
关键词
D O I
10.1021/bp00012a009
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The use of magnetic resonance imaging (MRI) spectroscopy as a real time probe to noninvasively obtain transient moisture profiles during food dehydration is demonstrated. A laboratory-scale wind tunnel drier was constructed. A 2 x 5 x 5 cm3 apple slab was inserted in the probative zone and one-dimensional drying was effected at quasiisothermal conditions. Spatial resolution of 0.60 mm was obtained. The transient moisture profiles were simulated with a simple mass transfer model. Effective diffusivity of water in the apple was calculated as 8.3 x 10(-5) cm2/s.
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页码:540 / 543
页数:4
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