Research of Drying Characteristics of Thompson Seedless Grape
Year: 2013
Type: article
Abstract: Drying characteristics of Thomson seedless grape at different drying temperatures (45°C, 40 °C, 35 °C and 30 °C) were investigated in a Constant Temperature and Humidity Testing Machine. 8 different thin layer mathematical drying models are selected to fitting the date. The logarithmic drying model is satisfactorily to describe the drying process of grapes. In addition, this paper also calculated the moisture effective diffusivity (Deff) of Thompson seedless grape during drying process, and 45 °C has the maximum value 3.0702·10-11 m2/s. The energy of activation (Ea) is 59.03 kJ/mol. This means it will take 3279.44 kJ to remove 1kg water from the grape samples.
Source: Advanced materials research
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2049902504