Water transfer in potato during air drying

被引：9

作者：

Gogus, F ^{[1
]}

Maskan, M ^{[1
]}

机构：

[1] Univ Gaziantep, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

DRYING TECHNOLOGY | 1998年 / 16卷 / 08期

关键词：

potato; drying; water transfer; receding front; diffusion;

D O I：

10.1080/07373939808917488

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Drying data (moisture vs time) were obtained on slabs of potato in an air dryer operated at 70 degrees C and an air velocity of 1.6 mis. The considerable differences between the experimental data and the receeding front and Fickian diffusion models for moisture profiles were found. The temperature in the potato sample increased with increasing drying time. This increase which results in starch gelation might be the main reason in the formation of moisture profile peaks.

引用

页码：1715 / 1728

页数：14

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