DATA ACQUISITION FOR MODELING CONVECTIVE DRYING OF YACÓN (Smallanthus sonchifolius) SLICES
2020
Marques, Bianca, Cristine | Plana-Fattori, Artemio | 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)
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Show more [+] Less [-]English. Poor in simple sugars and rich in fructo-oligosaccharides, yacón roots are considered as functional foods. However, their short shelf life demands a treatment prior to storage. This work aims to describe the convective drying of yacón slices and their properties, for posterior use in a numerical model to describe the process. Weight, diameter and height data were acquired for yacón slices dried in a specific convective dryer. Images obtained while drying show that samples underwent some browning, despite the blanching process prior to drying. Samples underwent some deformation and presented structural irregularities, apparently in random positions. Thermal properties obtained for the samples were similar to those of the literature, but soluble solids content was inferior. The absence of a constant rate period on the drying rate curve suggests that capillary diffusion and similar mechanisms control the drying rate along drying process.
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