000			01903nam a2200169 4500
003			OSt
005			20241022170910.0
008			241022b |||||||| |||| 00| 0 eng d
100			_aShivmurti Srivastav
245			_aModelling of electrohydrodynamic drying kinetics for carrot at varying electrode distance
300			_ap139-149
520			_aThis 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			_aElectrohydrodynamic drying _aElectrode distance _aModelling _aCarrot
773	0		_080310 _9110104 _dGermany Springer _oJP337 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129865 _d129865