Apple shrinkage upon drying
Apple shrinkage upon drying
复制标题
苹果干燥后收缩
DOI：
10.1016/0260-8774(94)00001-p
复制
发表时间：
1995
影响因子：
5.5
通讯作者：
V. Gekas
中科院分区：
文献类型：
--
作者：
I. Sjöholm;V. Gekas
本文介绍了陆津苹果片在连通烘箱中干燥过程中收缩率的研究结果。结果表示为体积和厚度减少之间以及体积减少和水含量之间的关系。在切片尺寸方面未观察到差异。对于测量的所有样品，体积变化与厚度变化通过1.50±0.24的指数相关。体积变化与含水量呈线性相关，r = 0.95。
In this paper results from a study of the shrinkage of Mutsu apple slices during drying in a connective oven are presented. The results are expressed as relationships between volume and thickness reduction as well as between volume reduction and water content. No differences were observed with respect to slice size. Volume change was correlated to thickness change through an exponent of 1.50±0.24 for all samples measured. Volume change was linearly correlated with water content with r = 0.95.