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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Detalles Bibliográficos
Autor principal: Rovedo, Clara Ofelia
Publicado: 1997
Materias:
drying
kinetics
potato
simulation
squash
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n4_p251_Rovedo
http://hdl.handle.net/20.500.12110/paper_10820132_v3_n4_p251_Rovedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_10820132_v3_n4_p251_Rovedo
record_format dspace
spelling paper:paper_10820132_v3_n4_p251_Rovedo2023-06-08T16:05:48Z Kinetics of forced convective air drying of potato and squash slabs Rovedo, Clara Ofelia drying kinetics potato simulation squash 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. Fil:Rovedo, C.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n4_p251_Rovedo http://hdl.handle.net/20.500.12110/paper_10820132_v3_n4_p251_Rovedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic drying
kinetics
potato
simulation
squash
spellingShingle drying
kinetics
potato
simulation
squash
Rovedo, Clara Ofelia
Kinetics of forced convective air drying of potato and squash slabs
topic_facet drying
kinetics
potato
simulation
squash
description 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.
author Rovedo, Clara Ofelia
author_facet Rovedo, Clara Ofelia
author_sort Rovedo, Clara Ofelia
title Kinetics of forced convective air drying of potato and squash slabs
title_short Kinetics of forced convective air drying of potato and squash slabs
title_full Kinetics of forced convective air drying of potato and squash slabs
title_fullStr Kinetics of forced convective air drying of potato and squash slabs
title_full_unstemmed Kinetics of forced convective air drying of potato and squash slabs
title_sort kinetics of forced convective air drying of potato and squash slabs
publishDate 1997
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n4_p251_Rovedo
http://hdl.handle.net/20.500.12110/paper_10820132_v3_n4_p251_Rovedo
work_keys_str_mv AT rovedoclaraofelia kineticsofforcedconvectiveairdryingofpotatoandsquashslabs
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