| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Talaiporou, E |
en |
| dc.date.accessioned |
2014-06-06T06:51:09Z |
|
| dc.date.available |
2014-06-06T06:51:09Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942912.2010.506018 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5346 |
|
| dc.subject |
Activation Energy |
en |
| dc.subject |
Analytic Solution |
en |
| dc.subject |
Diffusion Coefficient |
en |
| dc.subject |
Drying Kinetic |
en |
| dc.subject |
Relaxation Time |
en |
| dc.subject |
Tomato |
en |
| dc.title |
INFLUENCE OF SALTING ON DRYING KINETICS AND WATER DIFFUSIVITY OF TOMATO HALVES |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/10942912.2010.506018 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
In this study, the drying kinetics and the effective water diffusivity Deff of tomato halves during oven drying were investigated. This study was carried out for three drying temperatures (45, 55 and 65 °C) and for salted and non–salted samples. The Logarithmic model was chosen to describe the drying curves among seven single–layer drying models. The estimated drying parameters of |
en |
| heal.journalName |
International Journal of Food Properties |
en |
| dc.identifier.doi |
10.1080/10942912.2010.506018 |
en |