Earticle

초록

영어

In this study, drying kinetics of onion slices was examined in a laboratory scale vacuum dryer at an air temperature in a range of 50-70oC. Moisture transfer from onion slices was described by applying the Fick’s diffusion model, and the effective diffusivity was calculated. Temperature dependency of the effective diffusivity during drying process obeyed the Arrhenius relationship. Effective diffusivity increased with increasing temperature and the activation energy for the onion slices was estimated to be 16.92 kJ/mol. The experimental drying data were used to fit 9 drying models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the Page and Two-term exponential models were in good agreement with the experimental data obtained.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jun Ho Lee [ Department of Food Science and Engineering, Daegu University ] Corresponding Author
• Hui Jeong Kim [ Department of Food Science and Engineering, Daegu University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664