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Record number 402117
Title Evaluation of the free volume theory to predict moisture transport and quality changes during broccoli drying
Author(s) Jin, X.; Sman, R.G.M. van der; Boxtel, A.J.B. van
Event 17th International Drying Symposium, IDS2010, Magdeburg, Germany, 3 - 6 October, 2010, 2010-10-03/2010-10-06
Department(s) Systems and Control Group
Food Process Engineering
FBR Food Technology
Publication type Contribution in proceedings
Publication year 2010
Abstract Abstract: Moisture diffusion in porous broccoli florets and stalks is modeled by using the free volume and Maxwell-Eucken theories. These theories are based on the mobility of water and show the variation of the effective diffusion coefficient for a wide range of temperatures and moisture content of the product during drying. Mass and heat transport, shrinkage and vitamin C degradation during drying of broccoli are simulated by a spatial model. The effective diffusion coefficient varies strongly with product moisture content and temperature. Vitamin C degradation is strong at oisture contents below 4 kg water per kg dry matter.
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