Model for Transient Moisture Profiles of a Drying Apple Slab Using the Data Obtained with Magnetic Resonance Imaging
- 1 November 1991
- journal article
- Published by Wiley in Biotechnology Progress
- Vol. 7 (6), 540-543
- https://doi.org/10.1021/bp00012a009
Abstract
The use of magnetic resonance imaging (MRI) spectroscopy as a real time probe to noninvasively obtain transient moisture profiles during food dehydration is demonstrated. A laboratory‐scale wind tunnel drier was constructed. A 2 × 5 × 5 cm3 apple slab was inserted in the probative zone and one‐dimensional drying was effected at quasiisothermal conditions. Spatial resolution of 0.60 mm was obtained. The transient moisture profiles were simulated with a simple mass transfer model. Effective diffusivity of water in the apple was calculated as 8.3 × 10−5 cm2/s.Keywords
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