Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared

Food Science and Technology (Campinas)

Emílio De Souza Santos¹  Paulo Cesar Corrêa¹  Fernanda Machado Baptestini¹  Fernando Mendes Botelho¹  Felipe Elia De Almeida Magalhães¹ 

[1] ,Universidade Federal de ViçosaViçosa MG ,Brasil

关键词: Malus domestica;    constant period;    falling period;    critical moisture content;    Midilli;    Malus domestica;    período constante;    período decrescente;    teor de água crítico;    Midilli;   

DOI  :  10.1590/S0101-20612011000300035

来源: SciELO

【 摘 要 】

The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and Gala varieties, respectively. Based on the results, it was concluded that the constant dehydration rates presented a direct relationship with the temperature; thus, it was possible to fit a model that describes the moisture content variation in function of time and temperature. Among the tested models, which describe the falling dehydration period, the model proposed by Midilli presented the best fit for all studied conditions.

【 授权许可】

CC BY   
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