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Characterisation of industrial tomato by-products from infrared drying process

Paper ID Volume ID Publish Year Pages File Format Full-Text
19427 43064 2009 10 PDF Available
Title
Characterisation of industrial tomato by-products from infrared drying process
Abstract

The thin-layer infrared drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100 °C to 160 °C. The drying rate was found to increase with temperature, hence reducing the total drying time. In particular, as drying temperature was raised from 100 °C up to 160 °C, the time period needed to reduce the moisture content of the sample from 236.70 wt% down to 5.26 wt% (dry basis) was observed to decrease from 99.5 min to 35 min.Using a non-linear regression (Marquart's method) together with a multiple regression analysis, a mathematical model for the thin-layer infrared drying process of industrial tomato residues was proposed. The effective moisture diffusivity is dependent on moisture content; the average values for the diffusivity coefficients at each temperature were obtained using Fick's second law of diffusion, and varied from 5.179 × 10−9 m2/s to 1.429 × 10−8 m2/s over the temperature range. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23 kJ/mol.

Keywords
Tomato residue; Infrared drying; Moisture-ratio models; Statistical test; Activation energy
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 87, Issue 4, December 2009, Pages 282–291
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Any Questions? feel free to contact us