Structural changes in apple rings during convection air-drying with controlled temperature and humidity

Yan Bai, M. Shafiur Rahman*, Conrad O. Perera, Bronwen Smith, Laurence D. Melton

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

79 اقتباسات (Scopus)

ملخص

The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.

اللغة الأصليةEnglish
الصفحات (من إلى)3179-3185
عدد الصفحات7
دوريةJournal of Agricultural and Food Chemistry
مستوى الصوت50
رقم الإصدار11
المعرِّفات الرقمية للأشياء
حالة النشرPublished - مايو 22 2002
منشور خارجيًانعم

ASJC Scopus subject areas

  • ???subjectarea.asjc.1600.1600???
  • ???subjectarea.asjc.1100.1100???

بصمة

أدرس بدقة موضوعات البحث “Structural changes in apple rings during convection air-drying with controlled temperature and humidity'. فهما يشكلان معًا بصمة فريدة.

قم بذكر هذا