Abstract
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 language | English |
|---|---|
| Pages (from-to) | 218-220 |
| Number of pages | 3 |
| Journal | Food Australia |
| Volume | 49 |
| Issue number | 5 |
| Publication status | Published - 1 Dec 1997 |
| Externally published | Yes |