| dc.contributor.author | Tetsuya Araki | |
| dc.contributor.author | Yasuyuki Sagara | |
| dc.contributor.author | Abdullah, Kamaruddin | |
| dc.contributor.author | Tambunan, Armansyah H. | |
| dc.date.accessioned | 2010-06-08T03:51:01Z | |
| dc.date.available | 2010-06-08T03:51:01Z | |
| dc.date.issued | 2010 | |
| dc.identifier.issn | IPB (Bogor Agricultural University) | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/27815 | |
| dc.description.abstract | Abstract The samples of sliced and mashed apples were freeze-dried by controlling their surface temperatures over the usual pressure range of commercial operations. The surface of sliced samples could not be maintained at above 10°C in order to prevent the frozen layer from melting, while that of mashed samples was allowed to heat up to 70°C. Thermal conductivities and permeabilities were determined by applying the uniformly-retreating-ice front model to the dried layer of the samples undergoing freeze-drying. The values of permeability for the mashed samples were found to depend on the ice-crystallization time during freezing. The results indicated that the drying rate of sliced samples was limited by the transfer rate of water vapor flowing through the dried layer. A cellular structural model is proposed for predicting the permeability of the dried layer, based on the resistance of the cell membrane to molecular transfer of water vapor. Keywords: Cellular structural model; Drying characteristics; Mashed apple; Permeability; Sliced apple; Thermal conductivity | id |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Transport Properties Of Cellular Food Materials Undergoing Freeze-Drying | id |
