New model for the rehydration characteristics of white yam at different temperatures
Fecha
Autores
Akinola, Akinjide
Ezeorah, S. N.
Nwoko, E. P.
Directores
Unidades organizativas
Handle
https://riunet.upv.es/handle/10251/118578
Cita bibliográfica
Akinola, A.; Ezeorah, SN.; Nwoko, EP. (2018). New model for the rehydration characteristics of white yam at different temperatures. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 237-244. https://doi.org/10.4995/IDS2018.2018.7337
Titulación
Resumen
[EN] A new model describing the variation in the rehydration ratio with rehydration time for yam slices is presented here. Also presented, is a new model for the rehydration kinetics of yam slices. Mass and moisture content rehydration data were collected while rehydrating 3.0 mm thick dehydrated yam slices. Regression analysis established that the mass rehydration data better fitted a two-term exponential equation rather than a second-order polynomial equation. Also, for the rehydration kinetics, the moisture content rehydration data was better fitted to a new empirical model rather than the Weibull, Peleg, and Exponential models.
Palabras clave
Drying, Dehydration, Dewatering, Emerging technologies, Products quality, Process control, Environmental, Evaporation, Sublimation, Diffusion, Energy, Intensification, Rehydration ratio models, Rehydration kinetic models, Yam, Weibull, Peleg and exponential models
ISSN
ISBN
9788490486887
Fuente
IDS 2018. 21st International Drying Symposium Proceedings
DOI
10.4995/IDS2018.2018.7337
Editorial
Editorial Universitat Politècnica de València