Login | Request Account (DAF staff only)

Modeling dimensional shrinkage of shaped foods in fluidized bed drying

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

View Altmetrics

Senadeera, W., Bhandari, B. B., Young, G. and Wijesinghe, B. (2005) Modeling dimensional shrinkage of shaped foods in fluidized bed drying. Journal of Food Processing and Preservation, 29 (2). pp. 109-119. ISSN 1745-4549

Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.

Article Link: https://doi.org/10.1111/j.1745-4549.2005.00017.x

Abstract

hree particular geometrical shapes of parallelepiped, cylinder and sphere were selected from cut beans (length : diameter = 1:1, 2:1, 3:1), potatoes (aspect ratio = 1:1, 2:1, 3:1) and peas, respectively. The dimensional shrinkage behavior was studied in a batch fluidized bed at three drying temperatures of 30, 40 and 50C. Relative humidity of hot air was kept at 15%. Dimensional shrinkage was plotted using a nondimensional moisture ratio and the shrinkage behavior of the selected foods was modeled with simple mathematical models.

Item Type:Article
Subjects:Science > Statistics > Simulation modelling
Plant culture > Harvesting, curing, storage
Live Archive:06 Feb 2024 02:25
Last Modified:06 Feb 2024 02:25

Repository Staff Only: item control page