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Abstract:

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.

Registro:

Documento: Artículo
Título:Drying of foods: Evaluation of a drying model
Autor:Rovedo, C.O.; Suarez, C.; Viollaz, P.E.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina, Argentina
Año:1995
Volumen:26
Número:1
Página de inicio:1
Página de fin:12
DOI: http://dx.doi.org/10.1016/0260-8774(94)00037-A
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_v26_n1_p1_Rovedo

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Citas:

---------- APA ----------
Rovedo, C.O., Suarez, C. & Viollaz, P.E. (1995) . Drying of foods: Evaluation of a drying model. Journal of Food Engineering, 26(1), 1-12.
http://dx.doi.org/10.1016/0260-8774(94)00037-A
---------- CHICAGO ----------
Rovedo, C.O., Suarez, C., Viollaz, P.E. "Drying of foods: Evaluation of a drying model" . Journal of Food Engineering 26, no. 1 (1995) : 1-12.
http://dx.doi.org/10.1016/0260-8774(94)00037-A
---------- MLA ----------
Rovedo, C.O., Suarez, C., Viollaz, P.E. "Drying of foods: Evaluation of a drying model" . Journal of Food Engineering, vol. 26, no. 1, 1995, pp. 1-12.
http://dx.doi.org/10.1016/0260-8774(94)00037-A
---------- VANCOUVER ----------
Rovedo, C.O., Suarez, C., Viollaz, P.E. Drying of foods: Evaluation of a drying model. J Food Eng. 1995;26(1):1-12.
http://dx.doi.org/10.1016/0260-8774(94)00037-A