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vol. 6, nr. 3 (2005)
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Effect of drying temperature and water content on mechanical properties of model agar gel
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Ewa Jakubczyk, Marek Pokrzywnicki
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 6 (2005), nr. 3,
pp. 647-658
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abstract:
The aim of this work was to determine the effect of temperature and water content on the mechanical properties of convection dried model gel. Model gels were dried to stable mass and to 20% of water content. Gels, dried at temperatures between 30 and 80oC, were examined for volumetric shrinkage and mechanical properties which were measured by compression test. Analysis showed that final water content affected the mechanical properties of gel dried to 20% moisture to a much greater degree in comparison to drying temperature. Drying to stable mass at 50oC caused a decrease of compression resistance. Increase of mechanical resistance was observed for samples dried at 70 and 80oC. The collapse of internal structures, stiffening of sample layer and hardening of gel were the results of low drying rate during drying at 30oC.
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keywords:
convection drying, agar gel, shrinkage, mechanical properties
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original in:
Polish
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