| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Talaiporou, E |
en |
| dc.date.accessioned |
2014-06-06T06:52:14Z |
|
| dc.date.available |
2014-06-06T06:52:14Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
10942912 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/10942912.2010.506018 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5918 |
|
| dc.subject |
Effective diffusion coefficient |
en |
| dc.subject |
Salted samples |
en |
| dc.subject |
Shrinkage effect |
en |
| dc.subject |
Single-layer drying |
en |
| dc.subject |
Tomato halves |
en |
| dc.subject.other |
Effective diffusion coefficients |
en |
| dc.subject.other |
Salted samples |
en |
| dc.subject.other |
Shrinkage effects |
en |
| dc.subject.other |
Single layer |
en |
| dc.subject.other |
Tomato halves |
en |
| dc.subject.other |
Activation energy |
en |
| dc.subject.other |
Diffusion in liquids |
en |
| dc.subject.other |
Fruits |
en |
| dc.subject.other |
Shrinkage |
en |
| dc.subject.other |
Drying |
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 |
2012 |
en |
| heal.abstract |
In this study, the drying kinetics and the effective water diffusivity D eff 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 the model were correlated with the drying temperatures using an Arrhenius type equation. The relaxation time ratio of the salted to non-salted tomato halves was 0.80 ± 0.08. The D eff values of tomato halves (salted and non-salted) were estimated with the method of slopes adopting an analytical solution of modified Fick's law. The estimated mean D eff values for non-salted tomato halves was 1.1 × 10 -10, 1.9 × 10 -10, and 3.2 × 10 -10 m 2 s -1 and for salted tomato halves was 1.3 × 10 -10, 1.9 × 10 -10, and 4.0 × 10 -10 m 2 s -1 at 45, 55 and 65°C considering the shrinkage effect. The estimated activation energy E a of the salted tomato halves (56.3 kJ mol -1) was found to be approximately 20% higher than this of the non-salted tomato halves (46.8 kJ mol -1) and both were higher from cited E a in the literature. Copyright © 2012 Taylor and Francis Group, LLC. |
en |
| heal.journalName |
International Journal of Food Properties |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
15 |
en |
| dc.identifier.doi |
10.1080/10942912.2010.506018 |
en |
| dc.identifier.spage |
847 |
en |
| dc.identifier.epage |
863 |
en |