M. Katsioti’s research while affiliated with National Technical University of Athens and other places

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Publications (1)


Drying kinetics for some fruits: Predicting of porosity and color during dehydration
  • Article

August 2000

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183 Reads

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75 Citations

E. Tsami

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M. Katsioti

Drying kinetics of four fruits (prune, quince, fig and strawberry) were studied by using a simple mass transfer mathematical model involving a characteristic parameter (K) as a function of process variables. The model was tested with data produced in a laboratory air dryer, using non-linear regression analysis. The investigation involved three values of sample thickness (5, 10, 15mm) and three different air temperatures (50, 60, 70 °C).The parameters of the model were found to be greatly affected by sample thickness and air temperature. The effect of moisture content on the porosity of three fruits (namely avocado, prune and strawberry) was also investigated. A simple mathematical model was used to correlate porosity with moisture content. It was found that porosity increased with decreasing moisture content.Samples of three fruits (avocado, prune and strawberry) were investigated to estimate color changes during conventional drying at 70 °C. A first order kinetic model was fitted to experimental data with great success. It is found that the color of avocado and strawberry change while the color of prune remains the same.Furthermore, the water sorption isotherms of three fruits (avocado, prune and strawberry) at 25° temperature were determined experimentally and the parameters at the GAB equation were evaluated by means of non-linear regression analysis. The use of the above equation produced a very good fit.

Citations (1)


... × 10 −7 m·s −1 , at 10 −7 m·s −1 , at 60˚C -110˚C)[21] and eggplant (6.478 -2.190 × 10 −7 m·s −1 , at 50˚C -70˚C)[29]. Ours results were also in accordance with those from Markowski[66] who determinates an average mass transfer coefficient value of 1.371 × 10 −7 m·s −1 during drying of fresh carrot slices, those by Elbert et al.[67] with a value of 4.81 × 10 −7 m·s −1 during parboiled rice drying, those by Tsami and Katsioti[68] with 4.026 × 10 −7 m·s −1 during drying of prune slices, and those by Ruiz-Cabrera et al.[69] with 6.608 × 10 −7 m·s −1 during carrot drying. Examination of the relative magnitude of the mass transfer coefficient for onion showed a variation A.Compaoré et al. ...

Reference:

A Modeling Study for Moisture Diffusivities and Moisture Transfer Coefficients in Drying of “ Violet de Galmi ” Onion Drying
Drying kinetics for some fruits: Predicting of porosity and color during dehydration
  • Citing Article
  • August 2000