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231224s2014 xx |||||o 00| ||eng c |
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|a 10.1177/1082013213480360
|2 doi
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|a pubmed24n0760.xml
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|a DE-627
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|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Hosainpour, Adel
|e verfasserin
|4 aut
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| 245 |
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|a Ohmic pre-drying of tomato paste
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|c 2014
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 19.06.2014
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|a Date Revised 07.12.2022
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a In this study, the effects of ohmic pre-drying technique on moisture ratio, drying rate, drying time, specific energy consumption, drying efficiency, and effective moisture diffusivity of tomato paste were investigated. Pre-drying experiments were carried out in an ohmic laboratory dryer at voltage gradient levels of 6, 8, 10, 12, 14, and 16 V/cm and oven at 105 and 1.0 m/s air velocity (control sample). Pre-drying was accomplished till the moisture content of the tomato paste reduced from initial moisture content of 90% (w.b.) to a safer level of 70% (w.b.). The ohmic pre-drying reduced the drying time of tomato paste by 80-97%, compared with the hot air drying. Pre-drying took place mainly in warming up, constant rate, and falling rate periods. Six available moisture-ratio models were fitted to the pre-drying data. The results showed that the Midilli et al. model is the most appropriate model for pre-drying behavior of tomato paste. The effective moisture diffusivity varied from 5.39 × 10(-8) to 3.91 × 10(-7)m(2)/s with an activation energy of 2.082 (V/g.cm). Both specific energy consumption and drying efficiency were considerably enhanced by increasing voltage gradient. It was found that the specific energy consumption and drying efficiency varied from 3.72 to 2.29 MJ/kg water and 67.8 to 83.8%, respectively
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|a Journal Article
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|a Ohmic heating
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|a energy consumption
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|a modeling
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|a moisture diffusivity
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|a pre-drying
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|a tomato paste
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|a Water
|2 NLM
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|a 059QF0KO0R
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| 700 |
1 |
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|a Darvishi, Hosain
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|4 aut
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| 700 |
1 |
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|a Nargesi, Farzad
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Fadavi, Ali
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 20(2014), 3 vom: 21. Apr., Seite 193-204
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
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|g volume:20
|g year:2014
|g number:3
|g day:21
|g month:04
|g pages:193-204
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|u http://dx.doi.org/10.1177/1082013213480360
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