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Drying Operational Parameters Influence on Chicory Roots Drying and Inulin Extraction

Paper ID Volume ID Publish Year Pages File Format Full-Text
19489 43070 2007 9 PDF Available
Title
Drying Operational Parameters Influence on Chicory Roots Drying and Inulin Extraction
Abstract

Chicory (Cichorium intybus L.) root is the most important tuberous root for industrial production of inulin. Inulin is a fructooligosaccharide that is not digestible but is selectively utilized by bifidobacteria in the large intestine, being the prototype prebiotic. The inulin has been identified as an ingredient that substitutes fat or sugar. Considering that the chicory root is a highly perishable material, drying is an alternative for storing it for a long period of time. In this work, chicory roots samples were dried in a convective dryer with different temperatures and different air velocities. The dried samples were submitted to inulin extraction by diffusion process using hot water. The results were analysed in order to identify the influence of drying operational settings on effective diffusivity and extracted soluble solids. A response equation has been obtained for the effective diffusivity on chicory roots drying and for the extracted soluble solids on inulin extraction process from dried chicory root.

Keywords
effective diffusivity; temperature; velocity; extraction; diffusion; response surface
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Drying Operational Parameters Influence on Chicory Roots Drying and Inulin Extraction
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 85, Issue 3, September 2007, Pages 184–192
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
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us