Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/27815
Title: | Transport Properties Of Cellular Food Materials Undergoing Freeze-Drying |
Authors: | Tetsuya Araki Yasuyuki Sagara Abdullah, Kamaruddin Tambunan, Armansyah H. |
Issue Date: | 2010 |
Publisher: | IPB (Bogor Agricultural University) |
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 |
URI: | http://repository.ipb.ac.id/handle/123456789/27815 |
ISSN: | IPB (Bogor Agricultural University) |
Appears in Collections: | Faculty of Agriculture |
Files in This Item:
File | Description | Size | Format | |
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b135.doc | Publikasi_Word | 35 kB | Microsoft Word | View/Open |
b135.pdf | Publikasi_pdf | 76.05 kB | Adobe PDF | View/Open |
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