Moisture Control
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    • Glass Transition and State Diagram of Food
    • Drying Curve
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Drying Curve

  • Drying curve usually plots the drying rate versus drying time or moisture contents.
  • Three major stages of drying can be observed in the drying curve.
  1. Transient early stage, during which the product is heating up (transient period)
  2. Constant rate period, in which moisture is comparatively easy to remove
  3. Falling rate period, in which moisture is bound or held within the solid matrix
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Typical drying curves (water content versus drying time): (a) with a lag period, (b) without a lag period
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Typical drying rate curves: (a) drying rate versus drying time and (b)drying rate versus water content
  • Critical moisture content: The moisture content at the point when the drying period changes from a constant to a falling rate.
  • The drying behaviours of food materials depend on the porosity, homogeneity, and hygroscopic properties.
  • Hygroscopic food materials enter into the falling rate faster compared to non-hygroscopic food materials.
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You can see the videos for better understanding. 
Video
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