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Authors
Advisor(s)
Abstract(s)
In the present work the dependence of moisture diffusivity on pear composition (in particular, water and
sugar concentrations) was examined from the drying rate data measured experimentally. A model for
predicting diffusivity that accounts for the effects of three variables (temperature, moisture content and sugar
concentration) was then developed, and compared with the model presented by Zogzas and Maroulis
(Drying Technology 1996;14:1543), which accounts only for the influence of temperature and moisture
concentration. It was observed that the value for the activation energy predicted by the model that includes
the influence of the sugar concentration is higher, showing that the amount of sugar present influences the
diffusion of moisture through the pear. From the results obtained it was possible to conclude that at constant
temperature the diffusivity is increased for higher water contents and lower sugar concentrations.
Furthermore, it was possible to observe that higher temperatures have a much more pronounced influence
on the diffusivity, compared with lower temperatures.
Description
Keywords
diffusivity sugar concentration mathematical model
Citation
Guiné RPF. (2006) Moisture diffusivity in pears: Experimental determination and derivation of a mathematical prediction model. International Journal of Food Science and Technology, 41, 1177-1181.