Study of the Drying Kinetics of Pears from cultivar D. Joaquina

Bibliographic Details
Main Author: Barroca, Maria João
Publication Date: 2013
Other Authors: Guiné, Raquel
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.19/1930
Summary: Drying is one of the most widely used methods for preserving foods allowing extending their shelf life by minimizing the moisture content in the food so that the deterioration reactions will not be able to occur. The objective of the present work was to determine the drying kinetics of pears from cultivar D. Joaquina, and then use the experimental data to model the drying kinetics by means of different thin layer equations found in the literature. For that two temperatures were tested (60 and 70 ºC) and seven models were analysed. The results obtained allowed concluding that while some models were very adequate to predict the drying behaviour like Newton, Page, Modified Page, Henderson & Pabis and Logarithmic, others were not so good, such as Wang & Singh and Vega-Lemus.
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spelling Study of the Drying Kinetics of Pears from cultivar D. JoaquinaPeardryingkinetic modelthin layer modelDrying is one of the most widely used methods for preserving foods allowing extending their shelf life by minimizing the moisture content in the food so that the deterioration reactions will not be able to occur. The objective of the present work was to determine the drying kinetics of pears from cultivar D. Joaquina, and then use the experimental data to model the drying kinetics by means of different thin layer equations found in the literature. For that two temperatures were tested (60 and 70 ºC) and seven models were analysed. The results obtained allowed concluding that while some models were very adequate to predict the drying behaviour like Newton, Page, Modified Page, Henderson & Pabis and Logarithmic, others were not so good, such as Wang & Singh and Vega-Lemus.Instituto Politécnico de ViseuBarroca, Maria JoãoGuiné, Raquel2013-12-02T18:25:05Z20132013-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.19/1930enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-06T13:55:06Zoai:repositorio.ipv.pt:10400.19/1930Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T00:09:12.934794Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Study of the Drying Kinetics of Pears from cultivar D. Joaquina
title Study of the Drying Kinetics of Pears from cultivar D. Joaquina
spellingShingle Study of the Drying Kinetics of Pears from cultivar D. Joaquina
Barroca, Maria João
Pear
drying
kinetic model
thin layer model
title_short Study of the Drying Kinetics of Pears from cultivar D. Joaquina
title_full Study of the Drying Kinetics of Pears from cultivar D. Joaquina
title_fullStr Study of the Drying Kinetics of Pears from cultivar D. Joaquina
title_full_unstemmed Study of the Drying Kinetics of Pears from cultivar D. Joaquina
title_sort Study of the Drying Kinetics of Pears from cultivar D. Joaquina
author Barroca, Maria João
author_facet Barroca, Maria João
Guiné, Raquel
author_role author
author2 Guiné, Raquel
author2_role author
dc.contributor.none.fl_str_mv Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Barroca, Maria João
Guiné, Raquel
dc.subject.por.fl_str_mv Pear
drying
kinetic model
thin layer model
topic Pear
drying
kinetic model
thin layer model
description Drying is one of the most widely used methods for preserving foods allowing extending their shelf life by minimizing the moisture content in the food so that the deterioration reactions will not be able to occur. The objective of the present work was to determine the drying kinetics of pears from cultivar D. Joaquina, and then use the experimental data to model the drying kinetics by means of different thin layer equations found in the literature. For that two temperatures were tested (60 and 70 ºC) and seven models were analysed. The results obtained allowed concluding that while some models were very adequate to predict the drying behaviour like Newton, Page, Modified Page, Henderson & Pabis and Logarithmic, others were not so good, such as Wang & Singh and Vega-Lemus.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-02T18:25:05Z
2013
2013-01-01T00:00:00Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/1930
url http://hdl.handle.net/10400.19/1930
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
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reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833600419112157184

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