Slide 1

Ong, Law - Hygrothermal Properties of FVFs

Drying of Foods, Vegetables and Fruits 51

Figure 2.16. Volume shrinkage of (a) banana (Talla et al., 2004), (b) ber fruits during sun drying (Kingsly et al., 2007), (c) shrimp (Niamnuy et al.,

2008b) and (d) cocoa (Hii et al., 2009)

(a) Banana

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

0 1 2 3 4 5 6

Moisture content (kg water/kg dry matter)

Volume ratio (V/V

)o

40°C

50°C

60°C

T(°C) 40 0.1709ß (^)
5060 0.19740.2231 (^)
(b) Ber fruits
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
Moisture ratio (X/Xo)
Volume ratio (V/V
)o
(c) Shrimp
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
Moisture ratio (X/Xo)
Volume ratio (V/V
)o
80°C
100°C
120°C
T(°C) 80 0.1640a (^) 0.8360b (^)
120100 0.20080.2349^ 0.79920.7651^
(d) Cocoa
0.7
0.75
0.8
0.85
0.9
0.95
1
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
Moisture ratio (X/Xo)
Volume ratio (V/V
)o
53.3°C
41.7°C
39.3°C
T(°C)53.3 0.797a (^) 0.7317b (^) 0.8355c (^)
41.739.3 0.00340.2003 (^) 0.2686-0.018 - 0.31960.1558
Drying of Foods, Vegetables and Fruits