MODEL FOR TRANSIENT MOISTURE PROFILES OF A DRYING APPLE SLAB USING THE DATA OBTAINED WITH MAGNETIC-RESONANCE-IMAGING

MCCARTHY M., PEREZ E., OZILGEN M.

BIOTECHNOLOGY PROGRESS, vol.7, no.6, pp.540-543, 1991 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 6
  • Publication Date: 1991
  • Doi Number: 10.1021/bp00012a009
  • Journal Name: BIOTECHNOLOGY PROGRESS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.540-543
  • Middle East Technical University Affiliated: No

Abstract

The use of magnetic resonance imaging (MRI) spectroscopy as a real time probe to noninvasively obtain transient moisture profiles during food dehydration is demonstrated. A laboratory-scale wind tunnel drier was constructed. A 2 x 5 x 5 cm3 apple slab was inserted in the probative zone and one-dimensional drying was effected at quasiisothermal conditions. Spatial resolution of 0.60 mm was obtained. The transient moisture profiles were simulated with a simple mass transfer model. Effective diffusivity of water in the apple was calculated as 8.3 x 10(-5) cm2/s.