文章基本信息

标题：Effect of Pre-Treatment and Air Temperature on Drying Time of Cherry Tomato
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作者：İbrahim Doymaz ; Azmi Seyhun Kıpçak
期刊名称：Journal of Thermal Engineering
电子版ISSN：2148-7847
出版年度：2018
卷号：4
期号：1
页码：1648-1655
DOI：10.18186/journal-of-thermal-engineering.364489
出版社：Yildiz Technical University
摘要：The effects of pre-treatment and air temperature with on drying and rehydration characteristics of cherry tomato slices were studied. Drying experiments are carried out with the air temperature of 55, 65, and 75°C. Drying time decreased with pre-treatment, and it also decreased considerably with increase in air temperature. The results indicated that the cherry tomatoes which were pre-treated with potassium solution were explored within the shortest time. Furthermore, superior rehydration was observed the samples which were pre-treated with potassium solution. The moisture effective diffusivity calculated from the second Fick’s law of diffusion ranged from 2.26 to 6.2210-9 m2/s over the temperature range studied. Activation energy was estimated by an Arrhenius type equation and the activation energy values varied from 26.51 to 32.79 kJ/mol.
关键词：Cherry tomato; Pre-treatment; Drying; Rehydration; effective moisture diffusivity; activation energy