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Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima)

Tolstorebrov, Ignat; Eikevik, Trygve Magne and Bantle, Michael (2017) Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima). In: Second Nordic Baltic Drying Conference, 7-9.June 2017, Hamburg, Germany : Proceedings.

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The drying kinetics of brown seaweed Sacharina Latissima with and without blanching were investigated in temperature range between 10.0 and 38.0 °C. The drying process is more rapid for raw seaweeds. The effective moisture diffusivity coefficient (with respect to shrinkage) was found in the range between 0.5 and 5.0 10-10 m-2/s. Drying temperature influence on lightness and hue color parameter of the seaweeds. The salt content in raw seaweeds influence on the shape of the sorption isotherm at high relative humidifies. The differential scanning calorimetry of raw seaweed samples revealed glass transition at ultra-low temperature range, while it was not found for blanched seaweeds. State diagram for drying and freezing of raw seaweeds was made.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:brown seaweeds, state diagram, low temperature drying
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Norway > SINTEF
Norway > Other organizations
Deposited By: von Gersdorff, Gardis J.E.
ID Code:33150
Deposited On:20 Jun 2018 10:37
Last Modified:20 Jun 2018 10:37
Document Language:English
Refereed:Peer-reviewed and accepted

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