Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/58119
Title: Drying characteristics of tomatoes
Authors: Hawlader, M.N.A. 
Uddin, M.S. 
Ho, J.C. 
Teng, A.B.W.
Issue Date: 1991
Citation: Hawlader, M.N.A.,Uddin, M.S.,Ho, J.C.,Teng, A.B.W. (1991). Drying characteristics of tomatoes. Journal of Food Engineering 14 (4) : 259-268. ScholarBank@NUS Repository.
Abstract: In this investigation, the drying characteristics of tomatoes have been studied under various operating conditions. A drier was built for experiments under controlled conditions. Experiments were conducted with different air temperatures and flow velocities to determine the drying characteristics of tomato. A diffusion model was used to study the drying of sliced tomato specimens. Shrinkage was observed and this effect was taken into account in the basic diffusion model through the use of a power law expression that related apparent shrinkage to moisture content. Analysis of experimental data yielded correlations between the effective diffusivity and both temperature and air velocity. An equation was also developed to estimate the drying time to reach a particular moisture level. © 1991.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/58119
ISSN: 02608774
Appears in Collections:Staff Publications

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