The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
Senadeera, Wijitha (2008) The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates. International Journal of Food Engineering, 4(8), article 14.
Experiments were undertaken to study the relationship between the drying constant and the shrinkage constant of food products during drying. Three particular geometrical shapes of parallelepiped, cylindrical ans spheres were selected from potatoes, (aspect ratio = 1:1, 2:1, 3:1), cut beans (length:diameter = 1:1, 2:1l 3:1) and peas, respectively. The volumetric shrinkage behaviour and drying behaviour of food particultes were studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system at three different drying temperatures of 30, 40, and 50 C. Shrinkage conatant was evaluated with non-dimensional moisture and compared with the drying constant for all materials at these three temperatures to understand the effects of the drying constant on the shrinkage constant for each material under investigated drying conditions.
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|Item Type:||Journal Article|
|Keywords:||shrinkage constant, drying constant, food particulates, modelling|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering|
Past > Schools > School of Engineering Systems
|Copyright Owner:||Copyright 2008 Berkeley Electronic Press|
|Copyright Statement:||Reproduced in accordance with the copyright policy of the publisher|
|Deposited On:||17 Dec 2008 15:39|
|Last Modified:||29 Feb 2012 23:47|
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