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Drying Shrinkage

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...

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Related Experiment Video

Updated: May 4, 2026

Isolation and Biophysical Study of Fruit Cuticles

Isolation and Biophysical Study of Fruit Cuticles

Published on: March 30, 2012

Thin layer drying of tomato slices.

Manashi Das Purkayastha¹, Amit Nath², Bidyut Chandra Deka²

¹Department of Food Processing Technology, Tezpur University, Napaam, Sonitpur, Tezpur, Assam India 784 028.

Journal of Food Science and Technology

|January 16, 2014

Summary

This summary is machine-generated.

Hot air convective drying of tomato slices showed that lower temperatures (50-60°C) best preserve quality attributes like ascorbic acid and lycopene. Optimal drying conditions are crucial for maintaining nutrient content and color in dried tomatoes.

Keywords:

Activation energy Ascorbic acid Drying curve Drying model Lycopene Tomato

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Published on: March 16, 2010

Area of Science:

Food Science
Agricultural Engineering
Chemical Engineering

Background:

Tomato (Lycopersicon esculantum L.) is a globally significant crop, valued for its nutritional and sensory properties.
Effective drying methods are essential for preserving tomato quality and extending shelf life.
Understanding the kinetics and quality impacts of hot air convective drying is vital for optimizing processing.

Purpose of the Study:

To investigate the hot air convective drying characteristics of blanched tomato slices.
To evaluate the effect of different drying temperatures on drying kinetics and quality attributes.
To determine the optimal drying temperature for preserving the quality of dried tomato slices.

Main Methods:

Drying experiments were conducted at 50, 60, 65, and 70°C.
Effective diffusivity and activation energy were calculated.
Six thin-layer drying models were fitted to experimental data to determine the best-fit model.
Quality attributes including color, ascorbic acid, lycopene, sugars, and acidity were analyzed.

Main Results:

Drying occurred exclusively in the falling rate period.
Average effective diffusivity ranged from 0.5453 × 10⁻⁹ to 2.3871 × 10⁻⁹ m²/s.
The Logarithmic model best described the drying curves, followed by the Henderson-Pabis model.
Lower temperatures (50 and 60°C) retained higher levels of sugars, lycopene, and favorable color parameters.

Conclusions:

Drying temperature significantly impacts the drying rate and quality of tomato slices.
Drying at 50°C is optimal for retaining ascorbic acid, sugar/acid ratio, and red hue.
Higher drying temperatures (65-70°C) lead to significant nutrient and color degradation.