The present work aimed at studying the mass transfer properties of two plant foods, kiwi (a fruit) and eggplant (a vegetable). For this convective drying experiments were conducted at different temperatures (from 50 to 80 ºC) and an air flow rate of 0.5 m/s, using slices with 6 mm thickness for both products. For the mathematical modelling two different methods were used, one based on the thin layer model and the other based on the Fick’s second law of diffusion. The results obtained allowed concluding that different methodologies allowed to obtain different values of the mass transfer properties, so care must be taken when choosing an appropriate calculation method. Regarding the values of diffusivity and mass transfer coefficient, i...
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
WOS: 000385186200009The aim of this study was to determine the drying and rehydration kinetics of fr...
Drying processes generally cause volume and surface change of foodstuffs. Information on the porous ...
In the present work, mass transfer properties of thistle flower (Cynara cardunculus L.) were evaluat...
Dried fruits constitute an alternative to the consumption of fresh fruits and can be consumed during...
The aim of this work was to determine the mass transfer properties of pumpkin (Cucurbita moschata) e...
Because the drying of tistle flower is important due to its utilization as curd coagulant in Serra da...
Drying process is one of the methods used to supply consuming of fruits and vegetables out of the ha...
The diffusivity coefficient can be determined from the dimensional graph of the water content ratio ...
The dried thistle flower of C. cardunculus L., is widely used in the manufacture of various cheeses, ...
ABSTRACT The aim of this paper was to analyze the drying kinetics, test the Akaike information crite...
ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermody...
Effective diffusivity is the most important key parameter needed in the analysis, design and optimiz...
The effects of air temperature and product size on drying kinetics, retained total polyphenol conten...
© 2016 Elsevier Ltd Continuum modelling of fruit dehydration relies on accurate predictions of moist...
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
WOS: 000385186200009The aim of this study was to determine the drying and rehydration kinetics of fr...
Drying processes generally cause volume and surface change of foodstuffs. Information on the porous ...
In the present work, mass transfer properties of thistle flower (Cynara cardunculus L.) were evaluat...
Dried fruits constitute an alternative to the consumption of fresh fruits and can be consumed during...
The aim of this work was to determine the mass transfer properties of pumpkin (Cucurbita moschata) e...
Because the drying of tistle flower is important due to its utilization as curd coagulant in Serra da...
Drying process is one of the methods used to supply consuming of fruits and vegetables out of the ha...
The diffusivity coefficient can be determined from the dimensional graph of the water content ratio ...
The dried thistle flower of C. cardunculus L., is widely used in the manufacture of various cheeses, ...
ABSTRACT The aim of this paper was to analyze the drying kinetics, test the Akaike information crite...
ABSTRACT The aim of this study was to determine the effective diffusion coefficient and the thermody...
Effective diffusivity is the most important key parameter needed in the analysis, design and optimiz...
The effects of air temperature and product size on drying kinetics, retained total polyphenol conten...
© 2016 Elsevier Ltd Continuum modelling of fruit dehydration relies on accurate predictions of moist...
Portugal is among the tropical countries that have a long tradition of drying fruits, such as figs, ...
WOS: 000385186200009The aim of this study was to determine the drying and rehydration kinetics of fr...
Drying processes generally cause volume and surface change of foodstuffs. Information on the porous ...