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 language | English |
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| Publication status | Published - 2010 |
| Event | 17th International Drying Symposium, IDS2010, Magdeburg, Germany, 3 - 6 October, 2010 - Duration: 3 Oct 2010 → 6 Oct 2010 |
Conference/symposium
| Conference/symposium | 17th International Drying Symposium, IDS2010, Magdeburg, Germany, 3 - 6 October, 2010 |
|---|---|
| Period | 3/10/10 → 6/10/10 |
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