1. Characterization of isotherms and thin-layer drying of red kidney beans, Part I: Choosing appropriate empirical and semitheoretical models
- Author
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Fuji Jian and Digvir S. Jayas
- Subjects
2. Zero hunger ,Materials science ,General Chemical Engineering ,Thin layer ,Analytical chemistry ,04 agricultural and veterinary sciences ,040401 food science ,Sphericity ,Red kidney beans ,0404 agricultural biotechnology ,Adsorption ,Desorption ,Kidney Beans ,Relative humidity ,Physical and Theoretical Chemistry ,Shrinkage - Abstract
Desorption and adsorption isotherms and drying characteristics of red kidney beans were studied using static and dynamic methods, respectively. The desorption and adsorption isotherms were determined at 60, 50, 40, 30, 20, and 10°C with 32–91% relative humidity (RH). The constant RHs were generated using six saturated salt solutions at constant temperatures. The drying characteristics were determined using a thin-layer dryer with drying air at 50, 40, and 30°C with 35 and 50% RH. The dimensions of the kidney beans before and after drying were measured and shrinkage and sphericity of the beans were calculated. A new method to evaluate the best-fitted equation to characterize the thin-layer drying data was developed. The best-fitted equations to describe the desorption and adsorption isotherms were the modified Chung–Pfost and modified Guggenheim–Anderson–deBoer. The red kidney beans only experienced a falling rate drying period and had a largest shrinkage in the length direction during drying. The ...
- Published
- 2018
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