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 (p<0.05). The effect of drying temperature within 60 to 80°C was not significant in the degree of pore formation (p>0.05). 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 language | English |
|---|---|
| Pages (from-to) | 592-596 |
| Number of pages | 5 |
| Journal | Journal of Food Science and Technology |
| Volume | 40 |
| Issue number | 6 |
| Publication status | Published - Nov 2003 |
Keywords
- Apple
- Convection drying
- Density
- Drying
- Mass transport
- Microstructure
- Moisture diffusivity
- Pore formation
- Porosity
- Potato
- Prediction model
ASJC Scopus subject areas
- Food Science