Modelling of drying and rehydration of carrots using Pelegs model

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• 作者：M. Planini? ; D. Veli? ; S. Tomas ; M. Bili? and A. Buci?
• 关键词：Pelegs model ; Drying ; Rehydration ; Carrot
• 刊名：European Food Research and Technology
• 出版年：2005
• 出版时间：August 2005
• 年：2005
• 卷：221
• 期：3-4
• 页码：446-451
• 全文大小：269 KB

文摘

The drying and rehydration process of conventionally and organically cultivated carrots was studied and the resulting data were fitted to the Pelegs model. Carrots were fluid-bed and halogen dried and after that soaked in water at room temperature. The Pelegs model gave a good prediction of water removal and water uptake in all experiments (R>0,994). During the drying process the Pelegs rate constant (K₁) was affected by temperature. K₁ values decreased with the increase of the drying temperature. This relation was linear for fluid-bed drying and exponential for halogen drying, which implied a higher impact of the drying temperature on the dehydration kinetics during halogen drying. The lower K₁ values for fluid-bed drying suggested higher initial drying rates in comparison with halogen drying at all drying temperatures. The temperature dependence of 1/K₁ followed an Arrhenius-type relationship. Both Pelegs rehydration constants (K₁ and K₂) increased with the increase of the drying temperature. This implied regular decrease of initial rehydration rate and water uptake with the increase of the drying temperature.