PROBIEN 20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
-Analysis of Shirinkage Phenomenon of Whole Sweet Cherry Fruits (Prunas avium) During Convective Dehydration with very Simple Model.
Autor/es:
MÓNICA OCHOA; ALICIA KESSELER; BEATRIZ PIRONE; CARLOS MARQUEZ; ANTONIO DE MICHELIS
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER
Referencias:
Año: 2007 p. 657 - 661
ISSN:
0260-8774
Resumen:
AbstractAbstract
Whole sweet cherry fruits were dehydrated in heated air at temperatures of 55, 60, 65, 70, 75, and 80 C, air velocities of 0.1, 1, 2, 3,
and 5 m/s, and air relative humidities of 5% and 50%. Volume changes were evaluated by picnometric techniques and with geometric
measurements by micrometer and super.cial area from geometric measurements. It was observed that, volume and area changes do
not depend on dehydration operating variables. A linear relationship was found between the dimensionless volume change and the moisture
content of the partially dehydrated fruits. The area depended on moisture according to a third grade polynomial.
2006 Elsevier Ltd. All rights reserved.2006 Elsevier Ltd. All rights reserved.
Keywords: Drying fruit; Experimental and predictions; Volume and super.cial area changesDrying fruit; Experimental and predictions; Volume and super.cial area changes
