Artículo
Abstract:
The rate of drying of potato slabs at different initial moisture contents and thicknesses was investigated. The variation of surface area with time was measured in order to consider the degree of shrinking of the samples during drying. Experimental drying curves were interpreted in terms of Fick's law for shrinking bodies and by means of the classical diffusional model, without shrinking. It was found that for relatively short drying time Fick's model with shrinking correlates adequately with the experimental results, with a diffusion coefficient independent of moisture content. Howerver, in terms of the classical diffusional model the experimental data predict a strong dependence of the diffusion coefficient on moisture content. Such dependence was attributed to a shortcoming of the classical 'Fickian' model and not to physical reasons. © 1991.
Registro:
| Documento: | Artículo |
| Título: | Shrinkage effect on drying behavior of potato slabs |
| Autor: | Suarez, C.; Viollaz, P.E. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina |
| Palabras clave: | Agricultural Products--Shrinkage; Diffusion; Drying; Mathematical Models; Moisture; Diffusional Model; Ficks Law for Shrinking Bodies; Potato Slabs; Shrinkage Effect; Food Products; Solanum tuberosum |
| Año: | 1991 |
| Volumen: | 13 |
| Número: | 2 |
| Página de inicio: | 103 |
| Página de fin: | 114 |
| DOI: | http://dx.doi.org/10.1016/0260-8774(91)90013-I |
| Título revista: | Journal of Food Engineering |
| Título revista abreviado: | J Food Eng |
| ISSN: | 02608774 |
| CODEN: | JFOED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v13_n2_p103_Suarez |
Referencias:
- Alzamora, Chirife, Some factors controlling the kinetics of moisture movement during avocado dehydration (1980) Journal of Food Science, 45, p. 1649
- Chen, Johnson, Kinetics of moisture movement in hygroscopic materials (1969) Transactions of the ASAE, 12 (1), p. 109
- Hall, Rodriguez-Arias, Application of Newton's equation to moisture removal from shelled corn at 40–140°F (1958) J. Agri. Engng Res., 3, p. 275
- Luikov, (1968) Analytical Heat Diffusion Theory, , Academic Press, New York
- Sherwood, The drying of solids (1929) Industrial & Engineering Chemistry, 21, p. 12
- Suarez, Viollaz, Chirife, Diffusional analysis of air drying of grain sorghum (1980) International Journal of Food Science & Technology, 15, p. 523
- Vaccarezza, Lombardi, Chirife, Heat transfer effects on drying rate of food dehydration (1974) The Canadian Journal of Chemical Engineering, 52, p. 576
- Viollaz, An analytical solution for diffusion in a shrinking body (1985) J. Polym. Sci.: Polym. Phys. Edn, 23, p. 143
- Viollaz, Suarez, An equation for diffusion in shrinking or swelling bodies (1984) J. Polym. Sci. Polym. Phys. Edn, 22, p. 875
- Viollaz, Suarez, Drying of shrinking bodies (1985) Am. Inst. Chem. Engng J., 31, p. 1566
- Young, Whitaker, Numerical analysis of vapor diffusion in a porous composite sphere with concentric shells (1971) Transactions of the ASAE, 14 (6), p. 1051
Citas:
---------- APA ----------
Suarez, C. & Viollaz, P.E. (1991) . Shrinkage effect on drying behavior of potato slabs. Journal of Food Engineering, 13(2), 103-114.http://dx.doi.org/10.1016/0260-8774(91)90013-I
---------- CHICAGO ----------
Suarez, C., Viollaz, P.E. "Shrinkage effect on drying behavior of potato slabs" . Journal of Food Engineering 13, no. 2 (1991) : 103-114.http://dx.doi.org/10.1016/0260-8774(91)90013-I
---------- MLA ----------
Suarez, C., Viollaz, P.E. "Shrinkage effect on drying behavior of potato slabs" . Journal of Food Engineering, vol. 13, no. 2, 1991, pp. 103-114.http://dx.doi.org/10.1016/0260-8774(91)90013-I
---------- VANCOUVER ----------
Suarez, C., Viollaz, P.E. Shrinkage effect on drying behavior of potato slabs. J Food Eng. 1991;13(2):103-114.http://dx.doi.org/10.1016/0260-8774(91)90013-I
