Drying related properties of apple

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

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Kiranoudis, CT	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:15:33Z
dc.date.available	2014-03-01T01:15:33Z
dc.date.issued	2000	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13586
dc.subject	bulk density	en
dc.subject	color	en
dc.subject	compression tests	en
dc.subject	drying kinetics	en
dc.subject	porosity	en
dc.subject	sorption isotherms	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	MICROWAVE	en
dc.subject.other	KINETICS	en
dc.subject.other	FRUITS	en
dc.subject.other	DEHYDRATION	en
dc.subject.other	VEGETABLES	en
dc.subject.other	BEHAVIOR	en
dc.subject.other	QUALITY	en
dc.subject.other	ENERGY	en
dc.subject.other	POTATO	en
dc.title	Drying related properties of apple	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373930008917775	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373930008917775	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	Drying related properties of apple are evaluated for various different drying methods (namely, convective, vacuum, microwave, osmotic and freeze drying). and their corresponding process conditions. The examined properties are drying kinetics, equilibrium material moisture content, density, porosity, color and viscoelastic characteristics. The effect of various process factors on these properties is described through particular mathematical models. The model parameters are estimated by fitting the corresponding model equations on a wide range of experimental data. Drying kinetics is greatly affected by the characteristic particle size and drying air temperature for convective drying, while for the case of microwave drying they are affected by the vacuum pressure and the emitted radiation power. Equilibrium material moisture content is affected by the temperature and the humidity of the surrounding air, while the osmotic pretreatment shifts the sorption isotherms to higher water activity levels. The quality properties examined, are significantly affected by the drying method. More specifically, osmotic dehydration decreases the porosity of the final product, while it prevents color deterioration and enchances the viscous nature of dehydrated apple. Freeze-dried apples develop the highest porosity, have the most elastic structure and the lowest rate of color deterioration.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	DRYING TECHNOLOGY	en
dc.identifier.doi	10.1080/07373930008917775	en
dc.identifier.isi	ISI:000087138400006	en
dc.identifier.volume	18	en
dc.identifier.issue	6	en
dc.identifier.spage	1251	en
dc.identifier.epage	1267	en