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
收藏
页码：452 / 457
页数：6
相关论文
共 50 条
  • [41] Experimental study of rehydration kinetics of potato cylinders
    Cunningham, S. E.
    Mcminn, W. A. M.
    Magee, T. R. A.
    Richardson, P. S.
    FOOD AND BIOPRODUCTS PROCESSING, 2008, 86 (C1) : 15 - 24
  • [42] Drying characteristics of potato slices via electrohydrodynamics
    Bao Y.
    Ding C.
    Lu J.
    Wang H.
    Han B.
    Zhang J.
    Duan
    Song Z.
    Chen H.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2024, 40 (06): : 146 - 154
  • [43] STUDY OF DRYING AND REHYDRATION KINETICS OF CARROT CYLINDERS
    Rubina, Tatjana
    Aboltins, Aivars
    Palabinskis, Janis
    Jotautiene, Egle
    17TH INTERNATIONAL SCIENTIFIC CONFERENCE: ENGINEERING FOR RURAL DEVELOPMENT, 2018, : 1488 - 1493
  • [44] Drying of potato slices in a pulsed fluidized bed
    Reyes, A.
    Moyano, P.
    Paz, J.
    DRYING TECHNOLOGY, 2007, 25 (4-6) : 581 - 590
  • [45] INFLUENCE OF PROCESS VARIABLES ON THE DRYING OF POTATO SLICES
    RONALD, T
    MAGEE, A
    WILKINSON, CPD
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (05): : 541 - 549
  • [46] Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices
    Sun, Qiaolan
    Song, Xiaoqian
    Arun, Mujumdar
    Zhang, Long
    Yu, Xiaojie
    Zhou, Cunshan
    Tang, Yuxin
    Yagoub, Abu ElGasim Ahmed
    FOOD HYDROCOLLOIDS, 2022, 127
  • [47] Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices
    Santos-Sanchez, Norma Francenia
    Valadez-Blanco, Rogelio
    Gomez-Gomez, Mayra Soledad
    Perez-Herrera, Aleyda
    Salas-Coronado, Raid
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 46 (01) : 298 - 304
  • [48] Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith)
    Atares, L.
    Chiralt, A.
    Gonzalez-Martinez, C.
    JOURNAL OF FOOD ENGINEERING, 2009, 91 (02) : 305 - 310
  • [49] Electrohydrodynamic drying of fruit slices: Effect on drying kinetics, energy consumption, and product quality
    Paul, Anjaly
    Astatkie, Elisabet
    Martynenko, Alex
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (10)
  • [50] Drying kinetics of fluidised bed drying of garlic slices
    Central Institute of Post Harvest Engineering and Technology, Punjab Agricultural University, Ludhiana 141 004
    不详
    J Inst Eng India: Agric Eng Div, 2006, 1 (3-6):
12345