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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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo |
| Aporte de: |
| Sumario: | 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. |
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