MODEL FOR TRANSIENT MOISTURE PROFILES OF A DRYING APPLE SLAB USING THE DATA OBTAINED WITH MAGNETIC-RESONANCE-IMAGING
BIOTECHNOLOGY PROGRESS, cilt.7, sa.6, ss.540-543, 1991 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7 Sayı: 6
- Basım Tarihi: 1991
- Doi Numarası: 10.1021/bp00012a009
- Dergi Adı: BIOTECHNOLOGY PROGRESS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.540-543
- Orta Doğu Teknik Üniversitesi Adresli: Hayır
Özet
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.