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A STUDY ON KINETICS OF DRYING PROCESS OF SOME FRUITS AND VEGETABLES
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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.
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| Publication year |
2009
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| External authors (outside ARC) |
أ.د. نفرتي فتحي محمود جمال
، قسم علوم الأغذية ، كلية الزراعة ، جامعة عين شمس
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| Agris Categories |
Food science and technology
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| Proposed Agrovoc |
KINETICS;FRUITS AND VEGETABLES;
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| Publication Type |
PhD Thesis
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