DENSITIES, SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR-DRYING

ZOGZAS, NP; MAROULIS, ZB; MARINOSKOURIS, D

dc.contributor.author	ZOGZAS, NP	en
dc.contributor.author	MAROULIS, ZB	en
dc.contributor.author	MARINOSKOURIS, D	en
dc.date.accessioned	2014-03-01T01:09:50Z
dc.date.available	2014-03-01T01:09:50Z
dc.date.issued	1994	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11196
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	STARCH MATERIALS	en
dc.subject.other	DIFFUSIVITY	en
dc.title	DENSITIES, SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR-DRYING	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373939408962191	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373939408962191	en
heal.language	English	en
heal.publicationDate	1994	en
heal.abstract	Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density; dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	DRYING TECHNOLOGY	en
dc.identifier.doi	10.1080/07373939408962191	en
dc.identifier.isi	ISI:A1994PG40000007	en
dc.identifier.volume	12	en
dc.identifier.issue	7	en
dc.identifier.spage	1653	en
dc.identifier.epage	1666	en