Drying kinetics of some vegetables

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

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:18:54Z
dc.date.available	2014-03-01T01:18:54Z
dc.date.issued	2003	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15249
dc.subject	Air drying	en
dc.subject	Air humidity	en
dc.subject	Air temperature	en
dc.subject	Air velocity	en
dc.subject	Sample size	en
dc.subject	Vegetables	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Atmospheric humidity	en
dc.subject.other	Drying	en
dc.subject.other	Mathematical models	en
dc.subject.other	Reaction kinetics	en
dc.subject.other	Drying kinetics	en
dc.subject.other	Food products	en
dc.subject.other	Allium cepa	en
dc.subject.other	Allium porrum	en
dc.subject.other	Allium sativum	en
dc.subject.other	Apium graveolens var. dulce	en
dc.subject.other	Basidiomycota	en
dc.subject.other	Daucus carota	en
dc.subject.other	Lycopersicon esculentum	en
dc.subject.other	Pisum sativum	en
dc.subject.other	Solanum tuberosum	en
dc.subject.other	Zea mays	en
dc.title	Drying kinetics of some vegetables	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(02)00498-3	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(02)00498-3	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	The effect of air conditions (air temperature, air humidity and air velocity) and characteristic sample size on drying kinetics of various plant materials (potato, carrot, pepper, garlic, mushroom, onion, leek, pea, corn, celery, pumpkin, tomato) was examined during air drying. A first-order reaction kinetics model was used, in which the drying constant is function of the process variables, while the equilibrium moisture content of dried products within the range of 0.10-0.90 water activity at two temperatures (30 and 70 degreesC) was fitted to GAB equation. The parameters of the model considered were found to be greatly affected by the air conditions and sample size during drying. In particular the temperature increment increases the drying constant and decreases the equilibrium moisture content of the dehydrated products. (C) 2003 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(02)00498-3	en
dc.identifier.isi	ISI:000184176600009	en
dc.identifier.volume	59	en
dc.identifier.issue	4	en
dc.identifier.spage	391	en
dc.identifier.epage	403	en