Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties

Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick’s diffusion, Peleg, Logarithmic, Two term and...

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Bibliographic Details
Main Authors: Vakula Anita S., Pavlić Branimir M., Tepić-Horecki Aleksandra N., Jokanović Marija R., Daničić Tatjana N., Dulić Jovana I., Šumić Zdravko M.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2020-01-01
Series:Hemijska Industrija
Subjects:
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2020/0367-598X2005293V.pdf