APPLE SHRINKAGE UPON DRYING

被引：87

作者：

SJOHOLM, I ^{[1
]}

GEKAS, V ^{[1
]}

机构：

[1] DIV FOOD ENGN,S-22100 LUND,SWEDEN

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 25卷 / 01期

关键词：

D O I：

10.1016/0260-8774(94)00001-P

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this paper results from a study of the shrinkage of Mutsu apple slices during drying in a convective oven are presented. The results are expressed as relationships between volume and thickness reduction as well as between volume reduction and water content. No differences were observed with respect to slice size. Volume change was correlated to thickness change through an exponent of 1.50+/-0.24 for all samples measured. Volume change was linearly correlated with water content with r = 0.95.

引用

页码：123 / 130

页数：8

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