MODEL FOR TRANSIENT MOISTURE PROFILES OF A DRYING APPLE SLAB USING THE DATA OBTAINED WITH MAGNETIC-RESONANCE-IMAGING

Date

1991-11-01

Author

MCCARTHY, MJ
PEREZ, E
OZILGEN, M

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The use of magnetic resonance imaging (MRI) spectroscopy as a real time probe to noninvasively obtain transient moisture profiles during food dehydration is demonstrated. A laboratory-scale wind tunnel drier was constructed. A 2 x 5 x 5 cm3 apple slab was inserted in the probative zone and one-dimensional drying was effected at quasiisothermal conditions. Spatial resolution of 0.60 mm was obtained. The transient moisture profiles were simulated with a simple mass transfer model. Effective diffusivity of water in the apple was calculated as 8.3 x 10(-5) cm2/s.

Subject Keywords

Biotechnology

URI

https://hdl.handle.net/11511/66258

Journal

BIOTECHNOLOGY PROGRESS

DOI

https://doi.org/10.1021/bp00012a009

Collections

Department of Food Engineering, Article

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Citation Formats

M. MCCARTHY, E. PEREZ, and M. OZILGEN, “MODEL FOR TRANSIENT MOISTURE PROFILES OF A DRYING APPLE SLAB USING THE DATA OBTAINED WITH MAGNETIC-RESONANCE-IMAGING,” BIOTECHNOLOGY PROGRESS, pp. 540–543, 1991, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66258.