HOT AIR DRYING OF COCONUT SLICES

摘要：

　　The aim of this research was to determine the influence of the process parameters and pretreatment methods on the quality and drying kinetics of coconut slices.The coconut slices were dried in a hot air drier at different temperatures (40,50,60 and 700C),various air velocities of (1.1,1.5 and 1.9 m/s),pre-treatment methods (blanching using steam,boiling water,hot water at 850C,microwave,and ultrasound treatment).Moisture content,water activity,protein content,free fat content and acid value (free fatty acids) were determined.The drying rate curves for coconut slices mainly shows the falling rate period.Among twelve selected models,Approximation of diffusion model could predict changes in moisture content accurately.The best results were achieved when the samples were pretreated with boiling water.

关键词： hot air drying coconut slices drying kinetics thin layer drying blanching

作者: S.P.Shingare B.N.Thorat

作者单位: Advanced Drying Laboratory,Department of Chemical Engineering,Institute of Chemical Technology Matunga(E),Mumbai-400019,India

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）