MODELING OF THIN-LAYER KINETICS AND COLOR CHANGES OF APPLE SLICES DURING FAR-INFRARED VACUUM DRYING
Citation APA 7:
Mitrevski, V., Mitrevska, C., & Trajčevski, L. (2022). Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying. Thermal Science, 26(5 Part B), 4437–4446.
Citation Harvard:
Mitrevski, V., Mitrevska, C. and Trajčevski, L. (2022) ‘Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying’, Thermal Science, 26(5 Part B), pp. 4437–4446
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| Article Тitle | MODELING OF THIN-LAYER KINETICS AND COLOR CHANGES OF APPLE SLICES DURING FAR-INFRARED VACUUM DRYING |
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| Date Deposited | 8.1.2022 12:50 |
Citation APA 7:
Mitrevski, V., Mitrevska, C., & Trajčevski, L. (2022). Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying. Thermal Science, 26(5 Part B), 4437–4446.
Citation Harvard:
Mitrevski, V., Mitrevska, C. and Trajčevski, L. (2022) ‘Modeling of thin-layer kinetics and color changes of apple slices during far-infrared vacuum drying’, Thermal Science, 26(5 Part B), pp. 4437–4446
Abstract
The study examines far-infrared vacuum-drying kinetics and colour changes in apple slices. Experimental drying data were compared using four established thin-layer models and a newly developed Mitrevski model, which demonstrated the best statistical performance. The calculated moisture diffusivity ranged from 2.80×10−112.80 times 10^{-11} to 1.70×10−10 m2/s1.70 times 10^{-10},text{m}^2/text{s}. Increasing the infrared-heater temperature and vacuum pressure negatively affected the total colour change of the dried apple slices.
Keywords:
Far-infrared vacuum drying; apple; colour change.