TY - JOUR
T1 - Dynamic Optimization of Dehydration Processes
T2 - Minimizing Browning in Dehydration of Potatoes
AU - MISHKIN, MARTIN
AU - SAGUY, ISRAEL
AU - KAREL, MARCUS
PY - 1983/11
Y1 - 1983/11
N2 - A simulation‐optimization procedure based on the complex method was used to determine optimal drying schemes for minimizing browning during dehydration of white potatoes. Browning kinetics were obtained from the literature, and the heat and mass transfer characteristics of the potatoes were based on experimental data obtained previously. The optimal dryer temperature control path reduced the temperature while the sample disk moisture content was in the range 0.1–0.2 g/g‐solids, where the browning rate is maximal. Excellent agreement was obtained between optimal dryer temperatures based on local moisture and those based on average moisture contents.
AB - A simulation‐optimization procedure based on the complex method was used to determine optimal drying schemes for minimizing browning during dehydration of white potatoes. Browning kinetics were obtained from the literature, and the heat and mass transfer characteristics of the potatoes were based on experimental data obtained previously. The optimal dryer temperature control path reduced the temperature while the sample disk moisture content was in the range 0.1–0.2 g/g‐solids, where the browning rate is maximal. Excellent agreement was obtained between optimal dryer temperatures based on local moisture and those based on average moisture contents.
UR - http://www.scopus.com/inward/record.url?scp=0000556293&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1983.tb05045.x
DO - 10.1111/j.1365-2621.1983.tb05045.x
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AN - SCOPUS:0000556293
SN - 0022-1147
VL - 48
SP - 1617
EP - 1621
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -