Please use this identifier to cite or link to this item:
|Title:||Drying characteristics of tomatoes||Authors:||Hawlader, M.N.A.
|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|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Apr 20, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.