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

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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


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