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.
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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