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Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance (Record no. 129865)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01903nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241022b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Shivmurti Srivastav |
| 245 ## - TITLE STATEMENT | |
| Title | Modelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p139-149 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | This study was conducted to analyze the drying kinetics of carrot slices in electrohydrodynamic (EHD) dryer at different electrode distances. Higher drying rate was observed up to about 70% (w.b.) moisture content, which has been noted as first falling rate period. The time taken to dry the carrot slices to the safe moisture content of 2.5% (wb) was about 9, 8.5 and 6.8 h at a distance of 7, 5 and 3 cm respectively. Five empirical models, Page Model, Newton model, Henderson and Pabis model, logarithmic model and two term model, were tested for the best fit. The drying rate constant (k) increased in all the empirical models as the distance between the electrode decreased. For 7 cm electrode distance, the Page model fitted best whereas the Logarithmic model was found to be the best fit for 5 and 3 cm electrode distance. There is no significant difference found in shrinkage of dried carrot slices at different electrode distance. Rehydration ratio increased as the distance between electrodes decreased. Moisture diffusivity increased as the distance between the electrode decreased. No significant difference in colour, β-carotene and sensory attributes were found between fresh and EHD dried carrot slices at 3 cm electrode distance. Specific energy consumption was significantly influenced by the electrode distance. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Electrohydrodynamic drying ">Electrohydrodynamic drying </a> |
| -- | <a href="Electrode distance ">Electrode distance </a> |
| -- | <a href="Modelling ">Modelling </a> |
| -- | <a href="Carrot">Carrot</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110104 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP337 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
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