Air-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics

被引：68

作者：

Nicoleti, JF ^{[1
]}

Telis-Romero, J ^{[1
]}

Telis, VRN ^{[1
]}

机构：

[1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jost Do Rio Preto, SP, Brazil

来源：

DRYING TECHNOLOGY | 2001年 / 19卷 / 09期

基金：

巴西圣保罗研究基金会;

关键词：

activation energy; automatic control; drying rates; effective diffusivity;

D O I：

10.1081/DRT-100107493

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this investigation, the air drying characteristics of fresh and osmotically pre-treated pineapple slices in a tray dryer were studied under different operating conditions. The air velocity varied from 1.5 to 2.5 m/s and the air temperature from 40 to 70 degreesC. The analytical solution of the second Fick's law for an infinite slab was used to calculate effective diffusion coefficients and their temperature dependence could be well represented by an Arrhenius-type equation. Comparison of the results showed that the diffusion coefficients were lower for the pre-treated fruit. By means of automatic control, it was possible to obtain drying curves under conditions of constant product temperature, which showed to be an alternative to reduce the drying time of pineapple slices.

引用

页码：2175 / 2191

页数：17

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