Effects of surface concentration on drying behavior of carbohydrate solutions
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
As the surface properties of the drying materials are very important not only for the drying rate but also for the quality change during drying, the effects of surface concentration on the drying behavior of liquid foods (sugar solutions) were investigated by isothermal drying experiments and by numerical calculation experiments. The isothermal drying experiments with gelled sugar solution systems (sucrose and maltodextrin) were carried out at various relative humidity (RH) values (RH=0 to 84%). Separate experiments were carried out for determination of the desorption isotherms. The isothermal drying curves of sugar solutions at RH=0 to 51% were very similar. Numerical simulations also showed that the drying curves of these sugars at the surface concentration=0 and 0.1 are almost the same, although the concentration distributions are different. When a small amount of gelatin was added to sugar solutions, the drying rate decreased remarkably as the gelatin might form a thin film ( skin) near the surface, and consequently the retention of ethanol increased.
Açıklama
Anahtar Kelimeler
Water Activity, Desorption Isotherm, Water Diffusion Coefficient, Equilibrium Water Content, Drying Rate, Surface Concentration, Sugar Solutions, Phase-Transitions
Kaynak
Drying Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
23
Sayı
6
