書誌事項
- 公開日
- 2010-01-25
- 権利情報
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- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
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- 10.1111/j.1365-2621.2009.02133.x
- 公開者
- Oxford University Press (OUP)
この論文をさがす
説明
<jats:title>Summary</jats:title><jats:p>Effects of blanching, drying temperatures (50–80 °C) and thickness (5, 10 and 15 mm) on drying characteristics of sweet potato slices were investigated. Lewis, Henderson and Pabis, Modified Page and Page models were tested with the drying patterns. Page and Modified Page models best described the drying curves. Moisture ratio vs. drying time profiles of the models showed high correlation coefficient (<jats:italic>R</jats:italic><jats:sup>2</jats:sup> = 0.9864–0.9967), and low root mean squared error (RMSE = 0.0018–0.0130) and chi‐squared (χ<jats:sup>2</jats:sup> = 3.446 × 10<jats:sup>–6</jats:sup>–1.03 × 10<jats:sup>–2</jats:sup>). Drying of sweet potato was predominantly in the falling rate period. The temperature dependence of the diffusion coefficient (<jats:italic>D</jats:italic><jats:sub>eff</jats:sub>) was described by Arrhenius relationship. <jats:italic>D</jats:italic><jats:sub>eff</jats:sub> increased with increasing thickness and air temperature. <jats:italic>D</jats:italic><jats:sub>eff</jats:sub> of fresh and blanched sweet potato slices varied between 6.36 × 10<jats:sup>–11</jats:sup>–1.78 × 10<jats:sup>–9</jats:sup> and 1.25 × 10<jats:sup>–10</jats:sup>–9.75 × 10<jats:sup>–9</jats:sup> m<jats:sup>2</jats:sup> s<jats:sup>–1</jats:sup>, respectively. Activation energy for moisture diffusion of the slices ranged between 11.1 and 30.4 kJ mol<jats:sup>–1</jats:sup>.</jats:p>
収録刊行物
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- International Journal of Food Science & Technology
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International Journal of Food Science & Technology 45 (2), 278-288, 2010-01-25
Oxford University Press (OUP)