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Corzo, O., Bracho, N. and Alvarez, C. (2008) Water Effective Diffusion Coefficient of Mango Slices at Different Maturity Stages during Air Drying. Journal of Food Engineering, 87, 479-484.
https://doi.org/10.1016/j.jfoodeng.2007.12.025

has been cited by the following article:

  • TITLE: Effect of Farm Product Intrinsic Properties on Convective Drying: Case of Okra

    AUTHORS: Ouoba Kondia Honoré, Zougmore Francois, Desmorieux Hélène

    KEYWORDS: Convective Drying, Okra Intrinsic Properties, Food, Maturity, Size, Diffusion Coefficient

    JOURNAL NAME: American Journal of Plant Sciences, Vol.10 No.1, January 18, 2019

    ABSTRACT: In this study, the material is okra, a cucurbitaceous largely consumed in West Africa and South Asia. The influence of the external air parameters on food drying with different size, maturity, shape of the material is considered by convective drying. So, the okra was cut in several parts according to its three characteristic zones, the basis, the middle of the okra and the extremity because the three parts of the vegetable have not the same resistances in transfers by convective drying. The maturity of the okra also has an influence. The okra dries faster in its younger or older age. Okra dries slowly when its maturity is convenient to be consumed. The drying duration of okra with the age of 1, 2, 3, 4 and 5 days is respectively 580, 780, 990, 1200 and 850 min. When we consider the three (matters) constituent of the okra: the skin, the seeds and the central material, the central matter dries faster. The diffusion coefficient was identified in all cases in order to compare the influence of those intrinsic properties of that food.