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Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying

Paper ID Volume ID Publish Year Pages File Format Full-Text
19523 43073 2010 10 PDF Available
Title
Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying
Abstract

Drying characteristics of the Shiitake mushroom and Jinda chili, a commonly grown variety in the Northeast of Thailand, was investigated under varying conditions of the drying temperatures (50, 55, 60 and 65 °C) and the vacuum pressures (0.1, 0.2, 0.3 and 0.4 bar) in a new design of a vacuum heat pump dryer. Nine different thin layer mathematical drying models were compared according to their correlation coefficient, reduced chi-square and root mean square error to estimate vacuum heat pump drying curves. The result indicates that the Midilli model can present better predictions than the others. The constants and coefficients of this model could be explained by the effect of the drying temperature and the drying pressure. The drying temperature and pressure significantly affects color degradation (probability P < 0.05). Drying temperature has little effects on rehydration capacity (probability P > 0.05). Rehydration capacity notably decreases with an increase in the vacuum pressure.

Keywords
Jinda chili; Shiitake mushroom; Thin layer model; Vacuum heat pump dryer
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 105–114
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
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Any Questions? feel free to contact us