Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

Autor:	Coskan Ilicali, Filiz Icier
Rok vydání:	2010
Předmět:	Empirical equations Materials science Moisture Botany Congelation Composite material Water content Food Science
Zdroj:	Journal of Food Engineering. 100:696-704
ISSN:	0260-8774
Popis:	Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents ∼52% to ∼91%. The accuracies of these methods to predict the freezing times for final center temperatures of −10 °C and −18 °C were discussed. The most accurate methods for fresh and partially dries papaya puree were suggested.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4d27af9f4d1b79a7b4e20fe7d451242c https://doi.org/10.1016/j.jfoodeng.2010.05.022 Zobrazit plný text záznamu Full Text from ScienceDirect