Drying of foods: Evaluation of a drying model
The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted...
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todo:paper_02608774_v26_n1_p1_Rovedo2023-10-03T15:12:05Z Drying of foods: Evaluation of a drying model Rovedo, C.O. Suarez, C. Viollaz, P.E. The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted and experimental mean moisture content and temperature variations in the sample provides a satisfactory agreement for the moisture range from approximately 5.0 to 0.4 kg water/ kg dry solid. For this moisture range it can be assumed that the diffusion coefficient is not a function of moisture content. © 1995. Fil:Rovedo, C.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted and experimental mean moisture content and temperature variations in the sample provides a satisfactory agreement for the moisture range from approximately 5.0 to 0.4 kg water/ kg dry solid. For this moisture range it can be assumed that the diffusion coefficient is not a function of moisture content. © 1995. |
| format |
JOUR |
| author |
Rovedo, C.O. Suarez, C. Viollaz, P.E. |
| spellingShingle |
Rovedo, C.O. Suarez, C. Viollaz, P.E. Drying of foods: Evaluation of a drying model |
| author_facet |
Rovedo, C.O. Suarez, C. Viollaz, P.E. |
| author_sort |
Rovedo, C.O. |
| title |
Drying of foods: Evaluation of a drying model |
| title_short |
Drying of foods: Evaluation of a drying model |
| title_full |
Drying of foods: Evaluation of a drying model |
| title_fullStr |
Drying of foods: Evaluation of a drying model |
| title_full_unstemmed |
Drying of foods: Evaluation of a drying model |
| title_sort |
drying of foods: evaluation of a drying model |
| url |
http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo |
| work_keys_str_mv |
AT rovedoco dryingoffoodsevaluationofadryingmodel AT suarezc dryingoffoodsevaluationofadryingmodel AT viollazpe dryingoffoodsevaluationofadryingmodel |
| _version_ |
1782029839929180160 |