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 conferenceConference paperAcademicpeer-review

Abstract

Abstract: Moisture diffusion in porous broccoli florets and stalks is modeled by using the free volume and Maxwell-Eucken theories. These theories are based on the mobility of water and show the variation of the effective diffusion coefficient for a wide range of temperatures and moisture content of the product during 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 strong at oisture contents below 4 kg water per kg dry matter.
Original languageEnglish
Publication statusPublished - 2010
Event17th International Drying Symposium, IDS2010, Magdeburg, Germany, 3 - 6 October, 2010 -
Duration: 3 Oct 20106 Oct 2010

Conference

Conference17th International Drying Symposium, IDS2010, Magdeburg, Germany, 3 - 6 October, 2010
Period3/10/106/10/10

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