THE DEHYDRATION OF GARLIC. 1.DESORPTION ISOTHERMS AND MODELLING OF DRYING KINETICS |
| |
Authors: | G V zquez F Chenlo R Moreira A Costoyas |
| |
Affiliation: |
a Department of Chemical Engineering, Universidade de Santiago de Compostela, santiago de composa, SPAIN |
| |
Abstract: | Desorption isotherms for 1 mm thick garlic slices were determined at between 25 and 50°C and satisfactorily fitted with the G.A.B. equation. The kinetics of drying of slices of thickness 1.5 - 5.0 mm were determined at between 40 and 60°C using an air flow rate of 2.5 m-s-, and the conditions affording a high-quality product m the shortest time were identified. After establishing how the effective diffusion coefficient of the garlic slices varied with their moisture content during drying, a diffusional model accounting for these variations was developed and satisfactorily fitted to the experimental kinetic data. |
| |
Keywords: | |
本文献已被 InformaWorld 等数据库收录! |