Drying kinetics of coriander (Coriandrum sativum) leaf and stem
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2008
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| _version_ | 1876443219768639488 |
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| author | A. S. Silva |
| author_facet | A. S. Silva |
| contents | Drying kinetics of coriander (Coriandrum sativum) leaf and stem A. S. Silva F. de A. C. Almeida E. E. Lima F. L. H. Silva J. P. Gomes Química blanching dehydration Pretreatment Coriandrum sativum The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m sֿ¹) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. 2008 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72460102 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.6 |
| format | Artículo científico |
| id | redalyc_72460102 |
| institution | Redalyc |
| language | en |
| publishDate | 2008 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Drying kinetics of coriander (Coriandrum sativum) leaf and stem A. S. Silva Química blanching dehydration Pretreatment Coriandrum sativum Drying kinetics of coriander (Coriandrum sativum) leaf and stem A. S. Silva F. de A. C. Almeida E. E. Lima F. L. H. Silva J. P. Gomes Química blanching dehydration Pretreatment Coriandrum sativum The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m sֿ¹) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. 2008 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72460102 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.6 |
| title | Drying kinetics of coriander (Coriandrum sativum) leaf and stem |
| topic | Química blanching dehydration Pretreatment Coriandrum sativum |
| url | https://www.redalyc.org/articulo.oa?id=72460102 |