Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage
2022
Marques, Bianca Cristine | Plana-Fattori, Artemio | Flick, Denis | Tadini, Carmen Cecilia | Escola Politecnica da Universidade de Sao Paulo [Sao Paulo] | Paris-Saclay Food and Bioproduct Engineering (SayFood) ; AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | São Paulo Research Foundation (FAPESP), grants 2018/21327-1 and 2019/21832-0;Coordination for the Improvement of Higher Education Personnel - Brazil (CAPES) - Finance Code 001; National Council for Scientific and Technological Development (CNPq), grant 306414/2017-1
International audience
اظهر المزيد [+] اقل [-]إنجليزي. Yacón is a tuberous root from the Andean region, and a functional food due to the presence of fructo-oligosaccharides (FOS). Due to its high moisture in natura, the product is prone to microbial degradation. The evolution of yacón cylindrical slices under convective drying is here studied from experimental work and theoretical considerations about bulk properties. The operation of a pilot-scale convective dryer allowed monitoring the moisture and dimensions of yacón slices. Evolution of moisture under controlled temperature and relative humidity conditions is described through a two-parameter drying kinetics model. A novel approach for estimating shrinkage effects is proposed, comparing measured dimensions with predictions based upon hypothetical shrinkage behaviors. The drying kinetics and the shrinkage approach are finally combined with the global energy balance for a single slice, in order to describe the evolution of surface temperature and other yacón slice properties along the drying period.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique