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Drying Behavior of Honey‐Starch Mixtures
Author(s) -
YENER E.,
UNGAN S.,
ÖZILGEN M.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14274.x
Subject(s) - starch , falling (accident) , mass transfer , chemistry , water content , chromatography , food science , medicine , environmental health , geotechnical engineering , engineering
Drying behavior of honey‐starch mixtures at constant external conditions were studied. Mixtures with 0, 10, 20, 30, and 40% starch and the balance in honey were coated on aluminum plates at 0.25 mm thickness and dried in a laboratory oven at 60°, 70°, and 80°C. A mass transfer model with two falling rate periods was developed. In the first falling rate period, mass transfer coefficient was a linear function of moisture content. It was a constant in the second falling rate period. Mass transfer coefficients were also found to be affected by temperature and the starch content of each mixture.