期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：20-29
出版社：Galati University Press
摘要：The main purpose of the work is to investigate the efficiency of convective air and vacuum processing on pumpkin drying kinetics. The pumpkin samples were of two different geometrical shapes (cylinder and cube) and were dried in a laboratory scale hot air dryer using some specific parameters (constant air velocity of 1.0 m/s, three different temperatures 5 0, 60 and 70oC suited to relative humidity (RH) values of 9.8, 6.5 , and 5.4% respectivel y ). The vacuum drying was led at constant pressures of 5 kPa and accordance temperatures of 50, 60 and 70oC. Moisture transfer from pumpkin slices was described by appl ying Fick's diffusion model. Temperature dependence of the e . ective di . usivity was described by the Arrhenius - type equation. C ylindrical samples have a slightly better behaviour compared to cubic samples, due to the disposi tion of the tissues, and the mass and thermic transfer possibilities. Analysing the results of both drying methods, it was deduced that the most efficient method is convecti ve air drying at 70oC.
关键词：pumpkin; convective air drying; vacuum drying; moisture diffusivity;activation energy
