Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima)
2017
Tolstorebrov, Ignat | Eikevik, Trygve Magne | Bantle, Michael
The drying kinetics of brown seaweed Sacharina Latissima with and without blanching were investigated in temperature range between 10.0 and 38.0 °C. The drying process is more rapid for raw seaweeds. The effective moisture diffusivity coefficient (with respect to shrinkage) was found in the range between 0.5 and 5.0 10-10 m-2/s. Drying temperature influence on lightness and hue color parameter of the seaweeds. The salt content in raw seaweeds influence on the shape of the sorption isotherm at high relative humidifies. The differential scanning calorimetry of raw seaweed samples revealed glass transition at ultra-low temperature range, while it was not found for blanched seaweeds. State diagram for drying and freezing of raw seaweeds was made.
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Este registro bibliográfico ha sido proporcionado por International Centre for Research in Organic Food Systems
