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Drying Technology
An International Journal
Volume 29, 2011 - Issue 16: Selected Papers Presented at the 17th International Drying Symposium (IDS2010), Part 2
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Original Articles

Evaluation of the Free Volume Theory to Predict Moisture Transport and Quality Changes During Broccoli Drying

X. Jin Department of Agrotechnology and Food Science, Systems and Control Group, Wageningen University, Wageningen, The NetherlandsCorrespondence[email protected]
,
R. G. M. van der Sman Department of Agrotechnology and Food Science, Food Process Engineering Group, Wageningen University, Wageningen, The Netherlands
&
A. J. B. van Boxtel Department of Agrotechnology and Food Science, Systems and Control Group, Wageningen University, Wageningen, The Netherlands
Pages 1963-1971 | Published online: 04 Oct 2011

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Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao & Pau Loke Show. (2020) Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret. Drying Technology 38:13, pages 1733-1748.
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J.C. Atuonwu, C.J. van Asselt, G. van Straten, H.C. van Deventer & A.J. B. van Boxtel. (2013) On Dryer Energy Performance and Controllability: Generalized Modeling and Experimental Validation. Drying Technology 31:16, pages 1930-1938.
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R.G. M. van der Sman, X. Jin & M.B. J. Meinders. (2013) A Paradigm Shift in Drying of Food Materials via Free-Volume Concepts. Drying Technology 31:15, pages 1817-1825.
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Articles from other publishers (18)

Xin Jin & R.G.M. van der Sman. (2022) Interaction between large deformation and moisture transport during dehydration of vegetables. Food Structure 32, pages 100269.
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Nesa Dibagar, Reza Amiri Chayjan, Adam Figiel & Ali Ghasemi. (2022) A modeling strategy for hot drying of rough rice assisted by ultrasonic wave. Food and Bioproducts Processing 132, pages 114-129.
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Sónia S. Ferreira, Filipa Monteiro, Cláudia P. Passos, Artur M.S. Silva, Dulcineia Ferreira Wessel, Manuel A. Coimbra & Susana M. Cardoso. (2020) Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products. Food Research International 132, pages 109055.
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Emmanuel Amankwah, Gloria Kyere, Herbert Kyeremateng & Anton van Boxtel. (2019) Experimental Verification of Yam (Dioscorea rotundata) Drying with Solar Adsorption Drying. Applied Sciences 9:18, pages 3927.
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Vilia Darma Paramita & Stefan Kasapis. (2019) Molecular dynamics of the diffusion of natural bioactive compounds from high-solid biopolymer matrices for the design of functional foods. Food Hydrocolloids 88, pages 301-319.
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Emmanuel A. Amankwah, Komla Agbeko Dzisi, Gerrit van Straten & Anton J.B. van Boxtel. (2018) Moisture Dependent Diffusion and Shrinkage in Yam during Drying. International Journal of Food Engineering 14:7-8.
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P. Le Bideau, H. Noel, H. Yassine & P. Glouannec. (2018) Experimental and numerical studies for the air cooling of fresh cauliflowers. Applied Thermal Engineering 137, pages 238-247.
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Sónia S. Ferreira, Cláudia P. Passos, Susana M. Cardoso, Dulcineia F. Wessel & Manuel A. Coimbra. (2018) Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds. Food Chemistry 246, pages 386-393.
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Jyoti Sharma, Kshitij Tewari & Raj Kumar Arya. (2017) Diffusion in polymeric systems–A review on free volume theory. Progress in Organic Coatings 111, pages 83-92.
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Shailesh G. Agrawal & Ravi N. Methekar. (2017) Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioproducts Processing 101, pages 68-73.
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Theodoros Varzakas & Constantina TziaTheodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda & Herna Barrientos. 2015. Handbook of Food Processing. Handbook of Food Processing 1 26 .
Thijs Defraeye. (2014) Advanced computational modelling for drying processes – A review. Applied Energy 131, pages 323-344.
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R.G.M. van der Sman, F.J. Vergeldt, H. Van As, G. van Dalen, A. Voda & J.P.M. van Duynhoven. (2014) Multiphysics pore-scale model for the rehydration of porous foods. Innovative Food Science & Emerging Technologies 24, pages 69-79.
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X. Jin, R.G.M. van der Sman, G. van Straten, R.M. Boom & A.J.B. van Boxtel. (2014) Energy efficient drying strategies to retain nutritional components in broccoli (Brassica oleracea var. italica). Journal of Food Engineering 123, pages 172-178.
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Jimmy Perdana, Ruud G.M. van der Sman, Martijn B. Fox, Remko M. Boom & Maarten A.I. Schutyser. (2014) Measuring and modelling of diffusivities in carbohydrate-rich matrices during thin film drying. Journal of Food Engineering 122, pages 38-47.
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R.G.M. van der Sman. (2013) Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Science 95:4, pages 940-957.
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Ashim K. Datta, Ruud van der Sman, Tushar Gulati & Alexander Warning. (2012) Soft matter approaches as enablers for food macroscale simulation. Faraday Discussions 158, pages 435.
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X. Jin, R.G.M. van der Sman, E. Gerkema, F.J. Vergeldt, H.van As & A.J.B.van Boxtel. (2011) Moisture distribution in broccoli: measurements by MRI hot air drying experiments. Procedia Food Science 1, pages 640-646.
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