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Abstract:

ABSTRACT— Experimental results obtained in the through‐circulation drying of tapioca root slices were analyzed to obtain the effective diffusivity in the material. Results are in good agreement with the theoretical solution which assumes the diffusivity to be constant; however, for a better comparison, a model with variable diffusivity appears to be necessary. It can also be seen that as temperature increases, the constant diffusivity model represents closely the experimental results. The assumption that water migrates within tapioca root by a process of liquid diffusion is also confirmed by the Arrhenius type temperature dependence of calculated values of the effective diffusivity. Copyright © 1971, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT
Autor:CHIRIFE, J.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
Año:1971
Volumen:36
Número:2
Página de inicio:327
Página de fin:330
DOI: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04053.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v36_n2_p327_CHIRIFE

Referencias:

  • Chirife, J., (1968), Transferencia de masa y calor en el secado de lechos rellenos por circulacion transversal de aire. Doctoral Thesis, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina; Chirife, J., Cachero, R.A., Through‐circulation drying of tapioca root (1969) J. Food Sci., 35, p. 364
  • Crank, J., Henry, M.E., Diffusion in media with variable properties. I. The effect of a variable diffusion coefficient on the rates of absorption and desorption (1949) Trans. Faraday Soc., 45, p. 636
  • Crank, J., Henry, M.E., Diffusion in media with variable properties. II. The effect of a variable diffusion coefficient on the concentration distribution relationship in the non‐steady state (1950) Trans. Faraday Soc., 45, p. 1119
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  • Fish, B.P., Diffusion and thermodynamics of water in potato starch gel (1958) Fundamental Aspects of the Dehydration of Food‐stuffs, pp. 143-157. , Soc. Chem. Ind,. London
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  • Gorling, P., Physical phenomena during the drying of foodstuffs (1958) Fundamental Aspects of the Dehydration of Foodstuffs, pp. 42-53. , Soc. Chem. Ind, London
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  • Krischer, O., Heat, liquid, and vapor movement in the drying of porous materials. (In German) (1940) Z. Ver. deut. Ing, pp. 17-25
  • Krischer, O., (1942), Heat and mass transfer in a material being dried; the analytic and graphic treatment of the drying of porous hygroscopic materials. (In German) VDI Forschungsheft 415, Publ. B 13, July–Aug; Krischer, O., (1956) The Scientific Fundamentals of Drying Technology, 1. , (In German), of, O. Krischer, K. Kröll, Drying Technology (Trocknungstechnik) Springer‐Verlag,. Berlin ‐ Göttingen ‐ Heidelberg
  • Newman, A.B., The drying of porous solids: diffusion calculations (1931) Trans. Amer. Inst. Chem. Engrs., 27, p. 310
  • Saravacos, G.D., Charm, S.E., A study of the mechanism of fruit and vegetable dehydration (1962) Food Technol., 16, p. 78
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Citas:

---------- APA ----------
(1971) . DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT. Journal of Food Science, 36(2), 327-330.
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04053.x
---------- CHICAGO ----------
CHIRIFE, J. "DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT" . Journal of Food Science 36, no. 2 (1971) : 327-330.
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04053.x
---------- MLA ----------
CHIRIFE, J. "DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT" . Journal of Food Science, vol. 36, no. 2, 1971, pp. 327-330.
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04053.x
---------- VANCOUVER ----------
CHIRIFE, J. DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT. J. Food. Sci. 1971;36(2):327-330.
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04053.x