Details

Autor(en) / Beteiligte

• Siebert, Tim
• Zuber, Marcus
• Engelhardt, Sabine
• Baumbach, Tilo
• Karbstein, Heike P.
• Gaukel, Volker

Titel

Visualization of crust formation during hot-air-drying via micro-CT

Ist Teil von

• Drying technology, 2019-11, Vol.37 (15), p.1881-1890

Ort / Verlag

Philadelphia: Taylor & Francis

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Nowadays, hot-air-drying (HAD) is the most common process for the production of dried fruits and vegetables till now. It is well known that HAD has a big influence on product structure leading to effects like shrinkage or case-hardening. While shrinkage has already been documented throughout the drying process, case-hardening or the formation of a crust has only been shown for the dried product. In this study, a three-step approach consisting of a HAD-, a freezing-, and a freeze-drying step is used to show the development of a crust of carrot discs throughout a HAD process. With this method, the crust structures created during HAD were preserved and could be analyzed in a dry state with cone-beam micro-CT measurements. Crust thickness increased significantly during HAD and crust formation started before a relative moisture content of X/X 0 = 0.5.