- Tytuł:
- Effect of drying temperature on the electrical impedance characteristics of ginger slices
- Autorzy:
-
Muhamaruesa, N.H.
Kamarudin, K.H.
Isa, M.I.N.M.
Salim, N.S. - Powiązania:
- https://bibliotekanauki.pl/articles/2082874.pdf
- Data publikacji:
- 2020
- Wydawca:
- Polska Akademia Nauk. Instytut Agrofizyki PAN
- Tematy:
-
ginger
hot air drying
moisture diffusivity
impedance analysis
drying kinetics - Opis:
- Moisture removal during drying may induce structural changes in ginger, which may be correlated with its electrical impedance characteristics. In this study, ginger slices were dried using hot-air drying at temperatures of 50, 60 and 70°C. The drying kinetics and moisture diffusivity were determined. Also, the impedance changes during drying were evaluated using electrical impedance spectroscopy in the frequency range of 5 Hz to 1 MHz. The results showed that effective moisture diffusivity increased with increasing temperature, this lies in the range of 6.51×10-9 m² s-1 to 2.15×10-8 m² s-1. The impedance plot was found to be influenced by the drying temperature, moisture content and frequency. Impedance at 50°C decreased as the drying process proceeded, and started to increase during the final stage of drying. As for frequency, impedance decreased as the frequency increased. However, it was found that the impedance values at temperatures of 60 and 70°C were not recommended for further analysis due to scattered results. Therefore, this study suggested that the best temperature at which to study the impedance characteristics of ginger slices between the frequencies of 50 Hz and 1 MHz was found to be at the drying temperature of 50°C.
- Źródło:
-
International Agrophysics; 2020, 34, 2; 281-287
0236-8722 - Pojawia się w:
- International Agrophysics
- Dostawca treści:
- Biblioteka Nauki
Artykuł