Please use this identifier to cite or link to this item: https://doi.org/10.1016/S0260-8774(01)00038-3
DC FieldValue
dc.titleAnalytical study of cyclic temperature drying: Effect on drying kinetics and product quality
dc.contributor.authorHo, J.C.
dc.contributor.authorChou, S.K.
dc.contributor.authorChua, K.J.
dc.contributor.authorMujumdar, A.S.
dc.contributor.authorHawlader, M.N.A.
dc.date.accessioned2014-06-17T06:12:39Z
dc.date.available2014-06-17T06:12:39Z
dc.date.issued2002-01
dc.identifier.citationHo, J.C., Chou, S.K., Chua, K.J., Mujumdar, A.S., Hawlader, M.N.A. (2002-01). Analytical study of cyclic temperature drying: Effect on drying kinetics and product quality. Journal of Food Engineering 51 (1) : 65-75. ScholarBank@NUS Repository. https://doi.org/10.1016/S0260-8774(01)00038-3
dc.identifier.issn02608774
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/59540
dc.description.abstractAn analytical model has been formulated to determine the temperature and moisture distributions during the drying of an agricultural product when different cyclic air temperature variations were employed. The variations in these distributions, with respect to space and time, are presented graphically. Evaluation of the model predictions with drying data obtained from square-wave temperature variations showed good agreement between the model and the experimental data within 8.4%. The advantages of employing cyclic heating/cooling schemes on the drying kinetics and product quality are demonstrated. Analytical results illustrated the importance of product tempering, continuous heat flux reversals within the product and reducing the product surface temperature to minimise the ascorbic acid loss and product colour change due to non-enzymatic browning. © 2001 Elsevier Science Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/S0260-8774(01)00038-3
dc.sourceScopus
dc.subjectAscorbic acid
dc.subjectColour
dc.subjectDegradation
dc.subjectMoisture and temperature distributions
dc.subjectTempering
dc.typeArticle
dc.contributor.departmentMECHANICAL ENGINEERING
dc.description.doi10.1016/S0260-8774(01)00038-3
dc.description.sourcetitleJournal of Food Engineering
dc.description.volume51
dc.description.issue1
dc.description.page65-75
dc.description.codenJFOED
dc.identifier.isiut000172731000009
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