Effect of drying methods on rehydration kinetics of potato slices

被引：0

作者：

Ghosh, U ^{[1
]}

Gangopadhyay, H ^{[1
]}

机构：

[1] Jadavpur Univ, Dept Food Technol & Biochem Engn, Kolkata 700032, W Bengal, India

来源：

JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH | 2004年 / 63卷 / 05期

关键词：

rehydration kinetics; potato slices; diffusion coefficient;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The effect of drying methods on rehydration kinetics of potato slices is investigated at (10, 35, 60degreesC), respectively. The effective diffusion coefficients for water and solute are determined, assuming the rehydration process to be governed by fickian diffusion and the apparent moisture (Dew) and solute (Des) diffusion coefficients are calculated. The effect of temperatue on dew, can be interpreted according to Arrhenius law. Low temperature dehydration is found to improve the rehydration characteristics of potato slices.

引用

页码：452 / 457

页数：6

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