Study of parameters for the analysis of papaya glace' drying
1988
Siva Achariyaviriya | Somchart Soponrannarit (King Mongkut's Inst. of Technology Thonburi, Bangkok (Thailand). School of Energy and Materials)
Some parameters such as equilibrium moisture content, diffusion coefficient, density and specific heat are necessary for the drying design and analysis. The purpose of this research is to determine experimentally these parameters of papaya glace'. In this experiment Cocoa breed papaya was preserved in syrup with concentration of 30 deg brix, then increasing by 10 deg brix each day until reaching 70 deg brix, The experimental drying results indicated that diffusion coefficient increased exponentially with drying temperature. Equilibrium moisture content was determined by static method. Saturated salt solution was employed to control relative humidity. It was found that equilibrium moisture content decreased with temperature for relative humidity ranged from 0-25 percent but increased with temperature for ralative humidity higher than 45 percent. The equation of Brunauer et al., 1938 was found to be accurate to describe the experimental results. For other parameters such as density and specific heat, it was found that they increased linearly with the moisture content of papaya glace'.
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Эту запись предоставил Kasetsart University