[1] Cai Liang, Shi Mingheng,. Experimental study on shrinkage and rehydrationof seed during drying process [J]. Journal of Southeast University (English Edition), 2003, 19 (4): 343-346. [doi:10.3969/j.issn.1003-7985.2003.04.008]

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Experimental study on shrinkage and rehydrationof seed during drying process()

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Journal of Southeast University (English Edition)[ISSN:1003-7985/CN:32-1325/N]

Volumn:

19

Issue:

2003 4

Page:

343-346

Research Field:

Energy and Power Engineering

Publishing date:

2003-12-30

Info

Title:

Experimental study on shrinkage and rehydrationof seed during drying process

Author(s):

Cai Liang;  Shi Mingheng

Department of Power Engineering, Southeast University, Nanjing 210096, China

Keywords:

drying process;  shrinkage characteristics;  rehydration characteristics

PACS:

TK121

DOI:

10.3969/j.issn.1003-7985.2003.04.008

Abstract:

Biomaterial will shrink during the drying process. The characteristics of shrinkage and rehydration of fresh peas were studied. Drying curves, shrinkage and rehydration curves of peas without seed coats and whole peas were compared. In addition, different volumetric shrinkage coefficients were obtained and discussed. The results show that seed coats resist moisture movement not only from inside to outside but also from outside to inside during different drying conditions. During a seed’s drying process, the drying curve is similar to the shrinkage curve. The higher the heat flux is, the less drying time is needed, and in the meantime, volume would shrink more and more intensively. Dried media will break easily at high heat flux. When we create a drying regime, both drying speed and the quality of dried media should be considered.

References:

[1] Maskan, Medeni. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying [J]. Journal of Food Engineering, 2001, 48(2):177-182.
[2] Ho J C, Chou S K, Chua K J, et al. Analytical study of cyclic temperature drying: effect on drying kinetics and product quality [J]. Journal of Food Engineering, 2002, 51(1): 65-75.
[3] Sahin A Z, Dincer I. Graphical determination of drying process and moisture transfer parameters for solids drying [J]. International Journal of Heat and Mass Transfer, 2002, 45(16):3267-3273.
[4] Zhang Ming. Machining, store and rehydration for special kinds of dehydrated vegetables [M]. Beijing: Science Press, 1997.(in Chinese)
[5] Cai Liang, Yu Weiping, Shi Mingheng. A thermodynamic method for the volumetry of hygroscopic and incompact material
　　[J]. Acta Metrologica Sinica, 2000, 21(2): 130-133.(in Chinese)
[6] Cai Liang, Yu Weiping, Shi Mingheng. Experiment on the shrinkable character of material during convective drying process [J]. Journal of Applied Sciences, 2001, 19(1): 70-72.(in Chinese)

Memo

Memo:

Biographies: Cai Liang(1973—), male, doctor; Shi Mingheng(corresponding author), male, professor, mhshi@seu.edu.cn.

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