ENHANCEMENT OF FRUIT DRYING:THE ETHANOL EFFECT
With the purpose of understanding the influence of ethanol on water evaporation a series of drying experiments were performed with ambient air (ethanol free),in ethanolic atmosphere (0.5% v/v) and the fruit (pineapple,banana,apple) slice surface previously treated with ethanol.For all the fruits the faster water evaporation occurred when ethanol was used.To explain this ethanol effect for fruits with very different structures some possibilities were investigated as the difference in volatility and heat of vaporization for water and ethanol/water solution.Nevertheless,neither of them provided a satisfactory answer.The ethanol effect on the surface tension was then investigated leading to the Marangoni effect as an explanation for the increase in the water evaporation.
ethanolic atmosphere pineapple banana apple Marangoni effect
M.A.Silva A.M.P.Braga P.H.S.Santos
School of Chemical Engineering,University of Campinas 500 Albert Einstein Avenue,13083-852 Campinas-SP,Brazil
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）