Shrinkage of cellular food during air drying

摘要

Shrinkage of potato and carrot (cylinders and slabs) was determined during convective drying at air temperature of 25, 55 or 65 degrees C with air speed of 1.6 or 0.5 m/s. Initial moisture content of slab samples at different positions within the carrot root and potato tuber was determined gravimetrically and by the vacuum method at 60 degrees C. Structure of potato slabs at exterior and center of tuber was analysed by Scanning Electron Microscope (SEM).