Measurement of the Water-Diffusion Coefficient, Apparent Density Changes and Shrinkage During the Drying of Eggplant (Solanum Melongena)

作者：Aversa Maria^*; Curcio Stefano; Calabro Vincenza; Iorio Gabriele

来源：International Journal of Food Properties, 2011, 14(3): 523-537.

DOI：10.1080/10942910903261410

• Effective diffusion coefficient
• Shrinkage
• Apparent density
• Halogen moisture analyzer
• Drying

The aim of this work was to estimate shrinkage, apparent density changes, and the effective diffusion coefficient of water, Deff, during eggplant drying. Drying experiments were performed using a halogen moisture analyzer. This technology has several advantages over the traditional methods reported in the literature, as it is quite inexpensive, requires less energy, and, in principle, can be used for many different types of foods. The experimental data were interpreted using a classical mathematical model that describes the transient mono-dimensional transport of water in food to estimate Deff. Under the experimental conditions examined, the Deff, was found to range from 1.13.10-10 to 5.65.10-10 m2/s. Shrinkage modelling revealed a non-linear dependence of food sample volume on the food's moisture content. In addition, while the apparent density of the food did not change appreciably during the first period of drying, a marked decrease was observed during the final drying period.

• 出版日期2011