Temperature prediction in air drying of food materials: a simple model
The problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated th...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v15_n4_p361_VIOLLAZ |
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todo:paper_09505423_v15_n4_p361_VIOLLAZ2023-10-03T15:50:09Z Temperature prediction in air drying of food materials: a simple model VIOLLAZ, P.E. SUAREZ, C. ALZAMORA, S. The problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated that from these coefficients the equations describing heat and mass transfer processes in the system are easily integrated to obtain average sample temperature and moisture during drying. These theoretical results may be used to evaluate the effects of the degradation reactions during food drying, which depend on the foodstuff moisture content and temperature. Copyright © 1980, Wiley Blackwell. All rights reserved Fil:ALZAMORA, S. 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_09505423_v15_n4_p361_VIOLLAZ |
| 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 problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated that from these coefficients the equations describing heat and mass transfer processes in the system are easily integrated to obtain average sample temperature and moisture during drying. These theoretical results may be used to evaluate the effects of the degradation reactions during food drying, which depend on the foodstuff moisture content and temperature. Copyright © 1980, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
VIOLLAZ, P.E. SUAREZ, C. ALZAMORA, S. |
| spellingShingle |
VIOLLAZ, P.E. SUAREZ, C. ALZAMORA, S. Temperature prediction in air drying of food materials: a simple model |
| author_facet |
VIOLLAZ, P.E. SUAREZ, C. ALZAMORA, S. |
| author_sort |
VIOLLAZ, P.E. |
| title |
Temperature prediction in air drying of food materials: a simple model |
| title_short |
Temperature prediction in air drying of food materials: a simple model |
| title_full |
Temperature prediction in air drying of food materials: a simple model |
| title_fullStr |
Temperature prediction in air drying of food materials: a simple model |
| title_full_unstemmed |
Temperature prediction in air drying of food materials: a simple model |
| title_sort |
temperature prediction in air drying of food materials: a simple model |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v15_n4_p361_VIOLLAZ |
| work_keys_str_mv |
AT viollazpe temperaturepredictioninairdryingoffoodmaterialsasimplemodel AT suarezc temperaturepredictioninairdryingoffoodmaterialsasimplemodel AT alzamoras temperaturepredictioninairdryingoffoodmaterialsasimplemodel |
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1807323420542631936 |