Viscoelastic behavior of dehydrated carrot and potato

Krokida, MK; Maroulis, ZB; Marinos-Kouris, D

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:14:16Z
dc.date.available	2014-03-01T01:14:16Z
dc.date.issued	1998	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12965
dc.subject	Conventional drying	en
dc.subject	Rheological properties	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Agricultural products	en
dc.subject.other	Compression testing	en
dc.subject.other	Mathematical models	en
dc.subject.other	Moisture	en
dc.subject.other	Rheology	en
dc.subject.other	Stress relaxation	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Conventional drying	en
dc.subject.other	Dehydrated carrot	en
dc.subject.other	Dehydrated potato	en
dc.subject.other	Moisture content	en
dc.subject.other	Two term Maxwell model	en
dc.subject.other	Uniaxial compressive test	en
dc.subject.other	Zwick testing machine	en
dc.subject.other	Drying	en
dc.title	Viscoelastic behavior of dehydrated carrot and potato	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373939808917430	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373939808917430	en
heal.language	English	en
heal.publicationDate	1998	en
heal.abstract	Viscoelastic properties for carrot and potato were experimentally determined by stress relaxation tests using uniaxial compressive tests of cylindrical specimens at various deformation rates (5,10 and 20 cm/min). Stress relaxation tests were performed following conventional drying at 70°C and 15% humidity for various moisture contents ranging from 10 to 80%. The tests were performed using a Zwick testing machine and the stress relaxation data were modeled using a two-term Maxwell model. It was shown that the relaxation behavior of carrot and potato was not affected by deformation rate, but it was sensitive to moisture content. The remaining force and relaxation time of the elastic component were found to be depended on moisture content. Drying tends to decrease the remaining force and the elastic relaxation time of carrot and potato until a certain moisture content (1.7 and 1.9 kg/kg db). Further uptake of water tends to increase the remaining force and the elastic relaxation time for both materials. The viscous component of Maxwell model does not seem to be affected by moisture content. Copyright © 1998 by Marcel Dekker, Inc.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1080/07373939808917430	en
dc.identifier.isi	ISI:000073498000015	en
dc.identifier.volume	16	en
dc.identifier.issue	3-5	en
dc.identifier.spage	687	en
dc.identifier.epage	703	en