Evaluation of the Free Volume Theory to Predict Moisture Transport and Quality Changes During Broccoli Drying

X. Jin, R.G.M. van der Sman, A.J.B. van Boxtel

Research output: Contribution to journalArticleAcademicpeer-review

18 Citations (Scopus)

Abstract

Moisture diffusion in porous broccoli florets and stalks is modeled using the free volume and Maxwell-Eucken theories. These theories are based on the mobility of water and concern the variation of the effective diffusion coefficient for a wide range of temperature and moisture content during product drying. Mass and heat transport, shrinkage, and vitamin C degradation during drying of broccoli are simulated by a spatial model. The effective diffusion coefficient varies strongly with product moisture content and temperature. Vitamin C degradation is high at moisture contents around 2 kg water/kg dry matter. The influence of the size of broccoli on the drying rate is evaluated for several types of broccoli florets and stalks
Original languageEnglish
Pages (from-to)1963-1971
JournalDrying Technology
Volume29
Issue number16
DOIs
Publication statusPublished - 2011

Keywords

  • polymer-solvent systems
  • self-diffusion
  • coefficients

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