Kinetics of forced convective air drying of potato and squash slabs
Moisture content, temperature, and surface area variations of potato and squash slabs were measured during forced convective air drying; the effect of the initial moisture content on drying behaviour was also investigated. A mathematical model that numerically integrated the diffusion equation and t...
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1997
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08765caa a22007217a 4500 | ||
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| 001 | PAPER-3079 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203233.0 | ||
| 008 | 190411s1997 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0346675432 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Rovedo, C.O. | |
| 245 | 1 | 0 | |a Kinetics of forced convective air drying of potato and squash slabs |
| 246 | 3 | 1 | |a Cinética del secado de rodajas de patatas y calabacin con corriente de aire |
| 260 | |c 1997 | ||
| 270 | 1 | 0 | |m Rovedo, C.O.; Departamento de industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428, Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Aguerre, R.J., Suárez, C., Viollaz, P.E., Enthalpy-entropy compensation in sorption phenomena: application to the prediction of the effect of temperature on food isotherms (1986) Journal of Food Science, 51, pp. 1547-1549 | ||
| 504 | |a Alzamora, S.M., (1980) Tranferencia de masa y calor durante la deshidratación de palta en corriente de aire. Tesis doctoral, , Universidad Buenos Aires | ||
| 504 | |a Andrieu, J., Stamatopoulos, A.A., Diffusion model applied to pasta drying kinetics (1984), Boston, US: International Drying Symposium ‘84; Andrieu, J., Stamatopoulos, A.A., Moisture and heat transfer modelling during durum wheat pasta drying (1986) Drying'86, 2, pp. 492-498. , In: Mujumdar A. (ed.), Washington DC: Hemisphere Publishing Corp | ||
| 504 | |a Bimbenet, J.J., Daudin, J.D., Wolff, E., Air drying kinetics of biological particles (1985) Drying ‘85, pp. 178-185. , In: R. Toei R. and Mujumdar A. (eds), Washington: Hemisphere Publishing Corp | ||
| 504 | |a Coumans, W.J., Thijssen, H.A.C., A simplified calculation method for the isothermal drying of solid and hollow systems with any degree of shrinkage (1986) Drying ‘86, pp. 49-56. , Vol 1. In: Mujumdar A. (ed.), Washington: Hemisphere Publishing Corp | ||
| 504 | |a Crapiste, G.H., Whitaker, S., Rotstein, E., Drying of cellular material. I. A mass transfer theory (1988) Chemical Engineering Science, 43, pp. 2919-2928 | ||
| 504 | |a Dengate, H.N., Baruch, D.W., Meredith, P., The density of wheat starch granules: a tracer dilution procedure for determining the density of an immiscible dispersed phase (1978) Starch/Stärke, 30 (3), pp. 80-84 | ||
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| 504 | |a Haertling, M., Prediction of drying rates (1980) Drying ‘80, 1, pp. 88-98. , In: Mujumdar A. (ed.), Washington DC: Hemisphere Publishing | ||
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| 504 | |a Roselló, C., Cañellas, J., Simal, S., Berna, A., Simple mathematical model to predict the drying rates of potatoes (1992) Journal of Agriculture and Food Chemistry, 40, pp. 2374-2378 | ||
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| 504 | |a Rovedo, C.O., (1994) Transferencia simultánea de calor y materia en sistemas con cambio de volumen: aplicación al secado de placas de papa, , PhD Thesis. Facultad de Ciencias y Naturales, Universidad de Buenos Aires, Argentina | ||
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| 504 | |a Rovedo, C.O., Suárez, C., Viollaz, P.E., Drying simulation of a solid slab with three dimensional shrinkage (1995) Drying Technology, 13 (1-2), pp. 371-393 | ||
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| 504 | |a Vagenas, G.K., Drouzas, A.E., Marinos-Kouris, D., Saravacos, G.D., Predictive equations for thermophysical properties of plant foods (1990) Engineering and Food. Vol. 1. Physical Properties and Process Control, pp. 399-407. , London and New York: Elsevier Applied Science | ||
| 504 | |a Viollaz, P.E., Suarez, C., An equation for diffusion in shrinking or swelling bodies (1984) Journal of Polymer Science, Polymer Physics Edition, 22, pp. 875-879 | ||
| 504 | |a Wolff, E., Bimbenet, J.J., Internal and superficial temperature of solids during drying (1986) Drying ‘86, pp. 77-84. , In: Mujumdar A. (ed.), Washington DC: Hemisphere Publishing Corp | ||
| 520 | 3 | |a Moisture content, temperature, and surface area variations of potato and squash slabs were measured during forced convective air drying; the effect of the initial moisture content on drying behaviour was also investigated. A mathematical model that numerically integrated the diffusion equation and the thermal balance for a three-dimensional shrinking slab was used to simulate the drying process. The parameters of the model (surface area, heat transfer coefficient and dry solid density) were experimentally determined. Fitting parameters (activation energy and pre- exponential coefficient in the Arrhenius equation) were found by comparing experimental and predicted drying curves. Good agreement was obtained down to a moisture level of 0.4 kg water/kg dry solid. Diffusion coefficients were independent of their moisture content within the range studied for both products. The activation energies for potato and squash were 2.09 x 10 4 kJ/kg mol and 3.76 x 104 kJ/kg mol, respectively. Changes in the rates of drying and heating curves for potato took place at moisture levels around 0.4 kg water/kg dry solid, but this was not the case for squash. The differences were mainly attributed to the different shapes of the sorp tion isotherms. © 1997, Sage Publications. All rights reserved. |l eng | |
| 593 | |a Departamento de industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a KINETICS |
| 690 | 1 | 0 | |a POTATO |
| 690 | 1 | 0 | |a SIMULATION |
| 690 | 1 | 0 | |a SQUASH |
| 700 | 1 | |a Suárez, C. | |
| 700 | 1 | |a Viollaz, P.E. | |
| 773 | 0 | |d 1997 |g v. 3 |h pp. 251-261 |k n. 4 |p Food Sci. Technol. Int. |x 10820132 |t Food Science and Technology International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1177/108201329700300403 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_10820132_v3_n4_p251_Rovedo |y Handle |
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