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Vacuum Drying Case Study

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2.6.4 Vacuum drying
Amellal and Benamara (2008) investigated the drying ability of date (Phoenix dactylifera L.) pulp cubes from three Algerian common varieties (Mech - Degla, Degla - Beida, and Frezza). Drying process was carried out under partial vacuum (200 mbar) at 60, 80, and 100° C. Compared to the Newton model, the Henderson and Pabis model better described drying kinetic of Mech - Degla and Frezza pulps at 60 and 80° C with a mean relative error (MRE) not higher than 6.07%. The same model fits experimental data at 60°C for Degla - Beida (R 2 = 0.988; MRE = 6.07) as well as at 100°C for only Mech - Degla (R 2 > 0.98, MRE = 8.61%).
Mitra et al. (2011) studied the process optimization of vacuum drying of onion slices. Dehydration of untreated and pre-treated onion slices under …show more content…
They observed that, the rehydration of dried sample with microwave finish method had the highest value (about 79 kg water absorbed / 100 kg of dried ample).
Jain and Verma (2003) studied the drying and rehydration characteristics of onion slices. The 5 mm thick onion slices were dehydrated at 50, 55, 60 and 65°C with various pretreatment in cabinet dryer. The slices were soaked in plain water, 5 and 10% NaCl solution for 5 min. the moisture loss data was determined. The rehydration ratio and coefficient of restoration and the quality of dehydrated onion slices in terms of texture, colour and flavor was determined. They concluded that the sample dehydrated at 55°C with 5% NaCl solution found to be reconstituted well.
Saravacos and Charm (2004) determined the rehydration ratio of some processed fruits and vegetables with certain surface active agents (at a concentration of 0.2 %) and found no improvement of rehydration was

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