DENSITIES, SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR DRYING
- 1 January 1994
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 12 (7) , 1653-1666
- https://doi.org/10.1080/07373939408962191
Abstract
Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.Keywords
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