Please use this identifier to cite or link to this item:
|Title:||Structural changes in apple rings during convection air-drying with controlled temperature and humidity|
Heat pump drying
|Citation:||Bai, Y., Rahman, M.S., Perera, C.O., Smith, B., Melton, L.D. (2002-05-22). Structural changes in apple rings during convection air-drying with controlled temperature and humidity. Journal of Agricultural and Food Chemistry 50 (11) : 3179-3185. ScholarBank@NUS Repository. https://doi.org/10.1021/jf011354s|
|Abstract:||The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.|
|Source Title:||Journal of Agricultural and Food Chemistry|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 14, 2018
WEB OF SCIENCETM
checked on Jul 4, 2018
checked on Jun 8, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.