A study of drying characteristics of foods using a thermogravimetric analyser

Bee Kow May, Robert A. Shanks, Andrew J. Sinclair, Andrew L. Halmos, V. Nguyen Tran

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5 Citations (Scopus)


An automated thermogravimetric analyser was shown to be useful for plotting drying curves. Sand with solutes such as salt and sugar revealed the known reduction of rate of evaporation with increasing solute concentration. Drying curves of four vegetable products showed the expected initial constant drying rate followed by a falling rate. Garlic displayed drying entirely in the falling rate stage. Since the products had different moisture contents, drying rates were plotted against moisture ratios to provide a normalised basis for comparison. Representation of the data in this way readily revealed the relatively long unhindered drying process for carrot, potato, asparagus and apple compared with garlic.

Original languageEnglish
Pages (from-to)218-220
Number of pages3
JournalFood Australia
Issue number5
Publication statusPublished - 1 Dec 1997
Externally publishedYes

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