| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Lambrinos, Gr |
en |
| dc.date.accessioned |
2014-06-06T06:50:44Z |
|
| dc.date.available |
2014-06-06T06:50:44Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
02608774 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.jfoodeng.2009.10.037 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5138 |
|
| dc.subject |
Drying constant |
en |
| dc.subject |
Drying of figs |
en |
| dc.subject |
Effective diffusion coefficient |
en |
| dc.subject |
Peel effect |
en |
| dc.subject.other |
Arrhenius-type equation |
en |
| dc.subject.other |
Drying behaviours |
en |
| dc.subject.other |
Drying constant |
en |
| dc.subject.other |
Drying constants |
en |
| dc.subject.other |
Drying curves |
en |
| dc.subject.other |
Drying kinetic |
en |
| dc.subject.other |
Drying model |
en |
| dc.subject.other |
Drying rates |
en |
| dc.subject.other |
Drying temperature |
en |
| dc.subject.other |
Effective diffusion coefficients |
en |
| dc.subject.other |
Effective diffusivities |
en |
| dc.subject.other |
Ficus carica |
en |
| dc.subject.other |
High temperature drying |
en |
| dc.subject.other |
Logarithmic models |
en |
| dc.subject.other |
Three temperature |
en |
| dc.subject.other |
Case hardening |
en |
| dc.subject.other |
Curing |
en |
| dc.subject.other |
Dewatering |
en |
| dc.subject.other |
Diffusion |
en |
| dc.subject.other |
Plants (botany) |
en |
| dc.subject.other |
Drying |
en |
| dc.subject.other |
Carica papaya |
en |
| dc.subject.other |
Ficus carica |
en |
| dc.title |
Study of the drying behaviour in peeled and unpeeled whole figs |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.jfoodeng.2009.10.037 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
Aim of this study was to estimate the effect of peeling on drying kinetics and effective diffusivity Deff of figs (Ficus carica L. var. tsapela) during air-drying. For this purpose three temperatures (45, 55 and 65 °C) were tested. The Logarithmic model was chosen to describe the drying curves among seven drying models. The estimated drying constants were associated with the drying temperature by an Arrhenius type equation. The ratio of peeled to unpeeled relaxation times was found to be 0.54 ± 0.16. The Deff of figs (peeled and unpeeled) was estimated by the method of slopes. The Deff of the peeled figs was higher than this of the unpeeled figs presenting smaller differences as drying temperature was increased. This behaviour was attributed to the case hardening effect which is faster developed as the drying rate increases during high temperature drying. © 2009 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
97 |
en |
| dc.identifier.doi |
10.1016/j.jfoodeng.2009.10.037 |
en |
| dc.identifier.spage |
419 |
en |
| dc.identifier.epage |
424 |
en |