Air-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:30:40Z
dc.date.available2014-05-20T15:30:40Z
dc.date.created2014-05-20T15:30:40Z
dc.date.issued2001-01-01
dc.identifierDrying Technology. New York: Marcel Dekker Inc., v. 19, n. 9, p. 2175-2191, 2001.
dc.identifier0737-3937
dc.identifierhttp://hdl.handle.net/11449/39999
dc.identifier10.1081/DRT-100107493
dc.identifierWOS:000172553300006
dc.identifier9457081088108168
dc.description.abstractIn this investigation, the air drying characteristics of fresh and osmotically pre-treated pineapple slices in a tray dryer were studied under different operating conditions. The air velocity varied from 1.5 to 2.5 m/s and the air temperature from 40 to 70 degreesC. The analytical solution of the second Fick's law for an infinite slab was used to calculate effective diffusion coefficients and their temperature dependence could be well represented by an Arrhenius-type equation. Comparison of the results showed that the diffusion coefficients were lower for the pre-treated fruit. By means of automatic control, it was possible to obtain drying curves under conditions of constant product temperature, which showed to be an alternative to reduce the drying time of pineapple slices.
dc.languageeng
dc.publisherMarcel Dekker Inc
dc.relationDrying Technology
dc.relation2.219
dc.relation0,747
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectactivation energy
dc.subjectautomatic control
dc.subjectdrying rates
dc.subjecteffective diffusivity
dc.titleAir-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics
dc.typeArtículos de revistas


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