Abstract
Drying kinetics of Saccharina latissima (raw and blanched) at low
temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture
diffusivity coefficient varied due to temperature alterations in the range
between 1.4 and 4.5 10-10 m2/s for raw and 0.91 and 2.56 10-10 m2/s for
blanched seaweeds. Significant changes in structural properties and
chemical composition resulted in a much longer drying time of blanched
seaweeds, when compared with raw. Drying temperature of 38.0 °C resulted
in more brown color, when compared with other samples. Sorption
characteristics of dried raw seaweeds depended on salt content and showed
high accumulation of moisture at relative humidity of air of 80.0 %. The
blanched seaweeds showed linear accumulation of moisture within
increasing of relative humidity of drying air from 20.0 to 80.0 %, but high
level of hysteresis was determined between sorption and desorption
isotherms. The shrinkage development within dewatering of blanched and
raw samples was also studied.
temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture
diffusivity coefficient varied due to temperature alterations in the range
between 1.4 and 4.5 10-10 m2/s for raw and 0.91 and 2.56 10-10 m2/s for
blanched seaweeds. Significant changes in structural properties and
chemical composition resulted in a much longer drying time of blanched
seaweeds, when compared with raw. Drying temperature of 38.0 °C resulted
in more brown color, when compared with other samples. Sorption
characteristics of dried raw seaweeds depended on salt content and showed
high accumulation of moisture at relative humidity of air of 80.0 %. The
blanched seaweeds showed linear accumulation of moisture within
increasing of relative humidity of drying air from 20.0 to 80.0 %, but high
level of hysteresis was determined between sorption and desorption
isotherms. The shrinkage development within dewatering of blanched and
raw samples was also studied.
