Structural properties of vegetables during air drying

Boukouvalas, ChJ; Bisharat, GI; Krokida, MK

dc.contributor.author	Boukouvalas, ChJ	en
dc.contributor.author	Bisharat, GI	en
dc.contributor.author	Krokida, MK	en
dc.date.accessioned	2014-03-01T01:34:42Z
dc.date.available	2014-03-01T01:34:42Z
dc.date.issued	2010	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20802
dc.subject	Apparent density	en
dc.subject	Conventional air drying	en
dc.subject	Mathematical modeling	en
dc.subject	Porosity	en
dc.subject	Structural/physical properties	en
dc.subject	Vegetables	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Air drying	en
dc.subject.other	Apparent density	en
dc.subject.other	Conventional air drying	en
dc.subject.other	Conventional drying	en
dc.subject.other	Experimental data	en
dc.subject.other	Fresh vegetables	en
dc.subject.other	Green pepper	en
dc.subject.other	Mathematical modeling	en
dc.subject.other	Model parameters	en
dc.subject.other	Moisture contents	en
dc.subject.other	Structural/physical properties	en
dc.subject.other	True density	en
dc.subject.other	Computer simulation	en
dc.subject.other	Drying	en
dc.subject.other	Mathematical models	en
dc.subject.other	Moisture	en
dc.subject.other	Moisture determination	en
dc.subject.other	Porosity	en
dc.subject.other	Vegetables	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	Spinacia oleracea	en
dc.subject.other	Zea mays	en
dc.title	Structural properties of vegetables during air drying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910903079267	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910903079267	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	The effect of moisture content on structural properties such as apparent density, true density and porosity was investigated in this work for various vegetables after conventional drying. Samples of twelve different fresh vegetables (mushroom, green pepper, courgete, spinach, celery, leek, onion, tomato, garlic, carrot, pea, and corn) were dehydrated with conventional drying and the aforementioned properties were experimentally determined. A simple mathematical model was selected to correlate the obtained experimental data of true density, apparent density and porosity to material moisture content for each vegetable. The correlation results for the studied properties of the examined vegetables are presented in this article, along with the obtained model parameters. Copyright © Taylor and Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910903079267	en
dc.identifier.isi	ISI:000282582900020	en
dc.identifier.volume	13	en
dc.identifier.issue	6	en
dc.identifier.spage	1393	en
dc.identifier.epage	1404	en