|
|
|
| Air impingement drying kinetics of cherry tomato |
| 1.College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832000, China; 2.College of Engineering, China Agricultural University, Beijing 100083, China) |
|
|
|
|
Abstract To improve the quality of dried cherry tomato and to shorten drying time, air impingement drying technology was used to dry cherry tomato. The drying rate, the moisture effective diffusivity and the activation energy of cherry tomato drying were investigated under different drying temperatures of 50, 60, 70 and 80 ℃, and different air velocities of 10, 12, 14 and 16 m·s-1. The results show that the drying time can be shortened by increasing drying temperature and air velocity, and the effect of drying temperature is more effective than that of air velocity. The moisture effective diffusivity ranges from 0549×10-9 to 2754×10-9 m2·s-1 with activation energy of 5109 kJ·mol-1. The optimal drying conditions of cherry tomato are at air temperature of 70 ℃ with air velocity at jet nozzle of 14 m·s-1.
|
|
|
|
|
|
|
|
|
2011, Vol. 32 
