Abstract
Summary In the present work the dependence of moisture diffusivity on pear composition (in particular, water and sugar concentrations) was examined from the drying rate data measured experimentally. A model for predicting diffusivity that accounts for the effects of three variables (temperature, moisture content and sugar concentration) was then developed, and compared with the model presented by Zogzas and Maroulis ( Drying Technology 1996;14:1543), which accounts only for the influence of temperature and moisture concentration. It was observed that the value for the activation energy predicted by the model that includes the influence of the sugar concentration is higher, showing that the amount of sugar present influences the diffusion of moisture through the pear. From the results obtained it was possible to conclude that at constant temperature the diffusivity is increased for higher water contents and lower sugar concentrations. Furthermore, it was possible to observe that higher temperatures have a much more pronounced influence on the diffusivity, compared with lower temperatures.
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Claims 4
Claim · model-written summary
At constant temperature, moisture diffusivity in pears increases with higher water content.
PyrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Moisture diffusivity in pears”
e1“at constant temperature the diffusivity is increased for higher water contents and lower sugar concentrations”
e5“the dependence of moisture diffusivity on pear composition”
Claim · model-written summary
At constant temperature, moisture diffusivity in pears increases with lower sugar concentration.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Moisture diffusivity in pears”
e1“at constant temperature the diffusivity is increased for higher water contents and lower sugar concentrations”
e5“the dependence of moisture diffusivity on pear composition”
Claim · model-written summary
Higher temperatures have a more pronounced influence on moisture diffusivity in pears than lower temperatures.
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Moisture diffusivity in pears”
e2“higher temperatures have a much more pronounced influence on the diffusivity, compared with lower temperatures”
Claim · model-written summary
The model including sugar concentration predicts a higher activation energy than the model of Zogzas and Maroulis.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Moisture diffusivity in pears”
e3“the value for the activation energy predicted by the model that includes the influence of the sugar concentration is higher”
e4“compared with the model presented by Zogzas and Maroulis”