Drying and shrinking rate equation of root vegetables
1989
Cho, D.J. (Kyungnam Junior Coll., Pusan (Korea R.). Dept. of Food and Nutrition) | Hur, J.W. (Kyungsang National Univ., Chinju (Korea R.). Dept. of Food Science and Technology) | Lee, M.K. (Cheju National Univ., Cheju (Korea R.). Dept. of Chemical Engineering)
The shrinking and overall drying rate equations which can accomodate experimental date and the rate of initial drying ratio were investigated. The results obtained from hot air drying experiments of radish and sweet potatoes were as follow. The drying rate constant and the order were affected by the thickness of sample and temperature. The empirical drying rate and shrinking equations at constant drying conditions (d=4mm, Ta=50deg C, RH=10 %, U=0.8m/s) for radish and sweet potatoes were found to dx/dt=0.112x10** (-2) A (1 -x)** (0.43), A=Ao (-0.480x + 1) and rates of initial drying ratio were expressed of sample thickness, relative humidity and air velocity; for radish dx/dv=0.0648 (RH)** (-0.31) (d)** (-0.75) (U)** (0.39) and for sweet potatoes dx/dt=0.547 (RH)** (-0.28) (d)** (-0.63) (U)** (0.37)
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