Structural changes in apple rings during convection air-drying with controlled temperature and humidity

Yan Bai; M. Shafiur Rahman; Conrad O. Perera; Bronwen Smith; Laurence D. Melton

doi:10.1021/jf011354s

Structural changes in apple rings during convection air-drying with controlled temperature and humidity

Yan Bai, M. Shafiur Rahman^*, Conrad O. Perera, Bronwen Smith, Laurence D. Melton

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

79 Citations (Scopus)

Abstract

The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.

Original language	English
Pages (from-to)	3179-3185
Number of pages	7
Journal	Journal of Agricultural and Food Chemistry
Volume	50
Issue number	11
DOIs	https://doi.org/10.1021/jf011354s
Publication status	Published - May 22 2002
Externally published	Yes

Keywords

Apple
Convection drying
Electron microscopy
Heat pump drying
Structure

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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10.1021/jf011354s

Cite this

@article{0c4b86a5643045a39bc4db63e50d8c64,

title = "Structural changes in apple rings during convection air-drying with controlled temperature and humidity",

abstract = "The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.",

keywords = "Apple, Convection drying, Electron microscopy, Heat pump drying, Structure",

author = "Yan Bai and Rahman, {M. Shafiur} and Perera, {Conrad O.} and Bronwen Smith and Melton, {Laurence D.}",

year = "2002",

month = may,

day = "22",

doi = "10.1021/jf011354s",

language = "English",

volume = "50",

pages = "3179--3185",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Structural changes in apple rings during convection air-drying with controlled temperature and humidity

AU - Bai, Yan

AU - Rahman, M. Shafiur

AU - Perera, Conrad O.

AU - Smith, Bronwen

AU - Melton, Laurence D.

PY - 2002/5/22

Y1 - 2002/5/22

N2 - The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.

AB - The structure of heat pump dried apple slices, developed as a function of air temperature and constant humidity, was studied by measuring porosity and using electron microscopy. The porosity of the apple rings increased linearly when the moisture content decreased during drying and then reached a constant value. In all dried apple slices, a degree of cellular collapse occurred. Case hardening occurred in the surface of the dried tissue when the apple slices were dried at 40-45 and 60-65°C, and in the extreme case (at 60-65°C) cracks were formed on the surface.

KW - Apple

KW - Convection drying

KW - Electron microscopy

KW - Heat pump drying

KW - Structure

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U2 - 10.1021/jf011354s

DO - 10.1021/jf011354s

M3 - Article

C2 - 12009983

AN - SCOPUS:0037157046

SN - 0021-8561

VL - 50

SP - 3179

EP - 3185

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 11

ER -

Structural changes in apple rings during convection air-drying with controlled temperature and humidity

Abstract

Keywords

ASJC Scopus subject areas

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