Peng Wang, Huaxing Zhai, Gehan Liu, Xiaohua Wu, Dongliang Sun* and Bo Yu
The International Conference on Computational & Experimental Engineering and Sciences, Vol.22, No.3, pp. 149-150, 2019, DOI:10.32604/icces.2019.04963
Abstract The isothermal drying of plant-based material, such as fruits and vegetables, is the most widely used drying technique to stabilize materiel and to increase their shelf life. However, drying is a high energy-consuming industry process, in which water removal obviously affects the quality of dried products. Therefore, it is crucial to understand the water migration mechanisms during drying for improving energy efficiency and ensuring better quality.
Plant-based material generally has highly porous characteristics, and the major part of the water (about 80-90%) is present in the intracellular space, but not in the intercellular (pore) space.… More >
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