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

Research output: Contribution to journalArticle

2 Citations (Scopus)

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

Fingerprint

Convection
Porosity
air drying
Malus
Solanum tuberosum
diffusivity
porosity
apples
Air
potatoes
water content
Temperature
convection
temperature

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this

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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.",
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T1 - Effect of convection air-drying on apparent density, porosity and moisture diffusivity of potato and apple

AU - Sablani, S. S.

AU - Rahman, M. S.

AU - Al-Habsi, N.

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N2 - 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.

AB - 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.

KW - Apple

KW - Convection drying

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KW - Mass transport

KW - Microstructure

KW - Moisture diffusivity

KW - Pore formation

KW - Porosity

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KW - Prediction model

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