Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

被引：87

作者：

Arevalo-Pinedo, Aroldo

Murr, Fernanda E. Xidieh

机构：

[1] Fed Univ Tocantins, Fac Food Engn, BR-77123360 Palmas, TO, Brazil

[2] Univ Estadual Campinas, Fac Food Engn, BR-13083970 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 80卷 / 01期

关键词：

blanching; carrot; diffusion; freezing; pumpkin; vacuum drying;

D O I：

10.1016/j.jfoodeng.2006.05.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Vacuum drying of carrot and pumpkin were carried out to compare the influence of freezing and blanching as pre-treatments on the drying kinetics at temperatures of 50, 60 and 70 degrees C and vacuum chamber of 5 and 15 kPa. The experimental curves of drying were adjusted to the diffusional model of Fick for an infinite slab. The results, provide evidence that pre-drying pre-treatments affect moisture transport of this products. It was found that the values obtained for the samples pumpkin presented larger values of the diffusion coefficient than the samples carrots. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：152 / 156

页数：5

共 13 条

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[2]

AREVALOPINEDO A, 2003, THESIS UNICAMP CAMPI

[3]

Bialobrzewski Ireneusza, 1997, Polish Journal of Food and Nutrition Sciences, V6, P133

[4]

Charm S. E., 1971, FUNDAMENTALS FOOD EN