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Food Dehydration: Fundamentals, Modelling and Applications

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Transport Phenomena and Drying of Solids and Particulate Materials

Part of the book series: Advanced Structured Materials ((STRUCTMAT,volume 48))

Abstract

Food dehydration is a preservation technique used by the man almost since ever. From the oldest times to nowadays, the dehydration of food is done in order to obtain a product with longer shelf life and minimum losses of physical, chemical and organoleptic characteristics when compared to the fresh material. The objective of this work is to present a brief explanation of the most used techniques, such as convective dehydration, microwave, vacuum and freeze dehydration, and a combinations of these techniques. A critical analyses of the variation of the moisture content of the food with the time of dehydration is presented. Several mathematical models that are classified as theoretical, semi-theoretical and empirical are discussed. An overview of the osmotic dehydration is also given, not as a dehydration technique by itself, but as pre-treatment that will improved the results obtained when the product is subjected to one of the mentioned techniques.

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Acknowledgments

J.M.P.Q. Delgado would like to thank Fundação para a Ciência e a Tecnologia (FCT) for financial support through the grant SFRH /BPD /84377 /2012.

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Authors and Affiliations

  1. Laboratory of Building Physics (LFC), Civil Engineering Department, Faculty of Engineering, University of Porto, Porto, Portugal

    João M. P. Q. Delgado

  2. Instituto Universitário da Maia (ISMAI), Avenida Carlos Oliveira Campos, 4475-690, Avioso S. Pedro, Castêlo da Maia, Portugal

    Marta Vázquez da Silva

  3. Faculdade de Engenharia, Centro de Estudos de Fenómenos de Transporte (CEFT), Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465, Porto, Portugal

    Marta Vázquez da Silva

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  1. João M. P. Q. Delgado
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Correspondence to João M. P. Q. Delgado .

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Editors and Affiliations

  1. Faculty of Engineering of University of Porto, Laboratory of Building Physics, Department of Civil Engineering, Porto, Portugal

    J.M.P.Q. Delgado

  2. Department of Mechanical Engineering, Federal University of Campina Grande, Brazil, Brazil

    A.G. Barbosa de Lima

Nomenclature

Nomenclature

A:

Surface area

a:

Thin-layer drying model parameter

A:

Isotherm parameter

aw :

Water activity

b:

Thin-layer drying model parameter

B:

Isotherm parameter

C:

Isotherm parameter

D:

Isotherm parameter

D 0 :

Diffusivity constant equivalent to the diffusivity at infinitely high temperature

D eff :

Effective diffusion coefficient

dM/dt:

Drying rate

E a :

Activation energy

hc :

Global convective heat transfer coefficient

hfg :

Latent heat of vaporization

hm :

Global convective mass transfer coefficient

k:

Thin-layer drying model parameter

K:

Isotherm parameter

k0 :

Thin-layer drying model parameter

k1 :

Thin-layer drying model parameter

k2 :

Thin-layer drying model parameter

L:

Length (of the cylinder, the half thickness of the slab for drying from both sides, or the thickness of the slab for drying from one side)

M :

Local moisture content

M 0 :

Initial moisture content

M e :

Equilibrium moisture content

Mm :

Monolayer moisture content

MR :

Moisture ratio

n:

Thin-layer drying model parameter

Pvbu :

Vapour pressure for wet

Pv∞ :

Vapour pressure

r :

Diffusion path

r0 :

Radius (of the sphere or the cylinder)

Rv :

Universal water vapour constant (0.462 J.kg−1.K−1)

T:

Drying temperature

t :

Drying time

Tbu :

Wet bulb temperature

λ m :

Bessel equation roots

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Delgado, J.M.P.Q., da Silva, M.V. (2014). Food Dehydration: Fundamentals, Modelling and Applications. In: Delgado, J., Barbosa de Lima, A. (eds) Transport Phenomena and Drying of Solids and Particulate Materials. Advanced Structured Materials, vol 48. Springer, Cham. https://doi.org/10.1007/978-3-319-04054-7_4

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  • DOI: https://doi.org/10.1007/978-3-319-04054-7_4

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