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Resumo(s)
In the present work the moisture content and apparent density of pears were
measured during the drying of pears under different conditions: peeled uncut pears dried
by direct sun exposure (a traditional method used in Portugal) and small slices of pear
pulp dried in a ventilated drying chamber at constant temperature of 30 ºC.
Using the experimental results obtained was possible to estimate the parameters of
the model proposed by Zogzas et al (1994), and make previsions of bulk and particle
densities as well as porosity variations during drying.
It was possible to conclude from this work that, in spite of being substantially
different, the two drying procedures used can be considered equivalent with respect to
the structure product developed. In fact, the model parameters were very similar in the
two situations tested and the evolution of porosity was also very analogous.
Furthermore, it was possible to conclude that the pears developed relatively low
porosities during drying, as a consequence of the slow drying rates used in both
situations, and the high degree of shrinkage observed.
Descrição
Palavras-chave
density porosity specific mass pear
Contexto Educativo
Citação
Guiné RPF. (2006) Influence of drying method on the density and porosity of pears. Food and Bioproducts Processing, 84(C3), 179-185.