Title: Drying model for cylindrical pasta shapes using desorption isotherms
Authors: De Temmerman, Jeroen ×
Verboven, Pieter
Delcour, Jan
Nicolai, Bart
Ramon, Herman #
Issue Date: Jun-2008
Publisher: Applied Science Publishers
Series Title: Journal of food engineering vol:86 issue:3 pages:414-421
Abstract: In this study, experimental desorption curves were determined based on non-linear regression analyses. Among the different sorption models tested – the Guggenheim, Anderson and de Boer (GAB) equation, the GAB-like equations (Viollaz–GAB and Timmermann–GAB), the Ferro Fontan equation and the Oswin equation – the Oswin equation was assumed as the most accurate model to represent the desorption curves of pasta. This desorption isotherm was used to predict the drying curves of pasta as the circulating air and drying pasta are in equilibrium when pasta is dried in a convection oven. Together with a description of moisture diffusion in pasta, the desorption isotherm enable to model the drying behaviour of pasta adequately. The modelled moisture concentrations of the drying curves are in good correspondence with the experimental data, obtained during drying for cylindrical and flat-shaped pasta.
ISSN: 0260-8774
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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