A STUDY ON KINETICS OF DRYING PROCESS OF SOME FRUITS AND VEGETABLES
Abstract: This study aimed to establish the influence of drying condition such as pretreatments, the sample thickness, the air temperature and type of drier (oven or solar) on the drying constants for fig & banana fruits and onion & garlic vegetables. The kinetic parameters for the color change during drying using Hunter L-, a-, b- values, chroma, Hue, total color change (ΔΕ) values were determined. Zero-order and first-order model were used to calculate K0 (zero-order kinetic constant) and K (first-order kinetic constant). The moisture sorption isotherms of fig and banana fruits at room temperature at 25°C was done. Henderson, Chung&Pfost, Halsey, Smith and BET model equations were applied to fit experimental moisture sorption data for water activity ranged from 0.11 to 0.85.
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    إيمان عبد الباقي عبد الغفار قسم هندسة تصنيع- معهد بحوث تكنولوجيا الاغذية
    أ.د. نفرتي فتحي محمود جمال أستاذ علوم وتكنولوجيا الأغذية، قسم علوم الأغذية ، كلية الزراعة ، جامعة عين شمس
    أ.د. هاني إدريس خليل أستاذ علوم وتكنولوجيا الأغذية ، قسم علوم الأغذية ، كلية الزراعة ، جامعة عين شمس
Agris Categories Food science and technology
AGROVOC
TERMS		 Drying. Fruit vegetables. Fruits. Natural drying. Vegetable products.
Publication Type PhD Thesis
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