Effect of convection air-drying on apparent density, porosity and moisture diffusivity of potato and apple

S. S. Sablani, M. S. Rahman, N. Al-Habsi

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Abstract

The effect of convection air-drying on apparent density, porosity and moisture diffusivity of potato and apple was assessed. Porosity increased with decrease in moisture content (p0.05). Within the same temperature range, effective moisture diffusivity for potato varied from 3.03 × 10-10 to 3.76 × 10 -10 m2/s, and for apple it varied from 4.78 × 10-10 to 7.21 × 10-10 m2/s. As expected the higher diffusivity values in the case of apple was mainly due to the higher porosity compared to that of potato. The data on porosity and effective moisture diffusivity obtained in this study may be useful in the design and optimization of convection air-drying processes for potato and apple.

Original languageEnglish
Pages (from-to)592-596
Number of pages5
JournalJournal of Food Science and Technology
Volume40
Issue number6
Publication statusPublished - Nov 2003

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Keywords

  • Apple
  • Convection drying
  • Density
  • Drying
  • Mass transport
  • Microstructure
  • Moisture diffusivity
  • Pore formation
  • Porosity
  • Potato
  • Prediction model

ASJC Scopus subject areas

  • Food Science

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