Fruits and vegetables dehydration

7th International Congress of Engineering Physics

物理学;工业技术

De Ita, A.^1 ; Flores, G.^1 ; Franco, F.^1

Área de Ciencias de Materiales, UAM Azcapotzalco, Av. San Pablo 18, México, D.F, Mexico^1

关键词: Fruits and vegetables;    Low temperatures;    Mass loss;    Single-step;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/582/1/012065/pdf
DOI  :  10.1088/1742-6596/582/1/012065

学科分类：工业工程学

来源: IOP

【 摘 要 】

Dehydration diagrams were determined by means of Differential Thermal Analysis, DTA, and Thermo Gravimetric Analysis, TGA, curves of several simultaneous fruits and vegetables, all under the same conditions. The greater mass loss is associated with water containing in the structure of the investigated materials at low temperature. In poblano chile water is lost in a single step. The banana shows a very sharply two stages, while jicama can be observed although with a little difficulty three stages. The major mass loss occurs in the poblano chile and the lower in banana. The velocity and temperature of dehydration vary within a small range for most materials investigated, except for banana and cactus how are very different.