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Abstract:

A mathematical model to predict the drying kinetics of shrinking bodies was proposed, assuming unidirectional drying and three-dimensional shrinkage. The differential equation for mass transfer in a finite slab was solved, using boundary conditions of the first kind. The model was numerically solved by finite differences, taking into account a convective term in the mass balance equation, which appears as a consequence of non-unidirectional shrinkage. This additional term significantly changed the value of the predicted diffusion coefficient. Differences when compared with previous solutions are significant for drying of solids with high initial moisture content. Numerical solutions were obtained for absorption as well as for desorption processes. The predicted apparent diffusion coefficients, calculated from the slopes of the semilog drying kinetics curves, were different in both cases. © 2002 Elsevier Science Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:A drying model for three-dimensional shrinking bodies
Autor:Viollaz, P.E.; Rovedo, C.O.
Filiación:Departamento De Industrias, Facultad De Ciencias Exactas Y Naturales, Ciudad Universitaria, Buenos Aires 1428, Argentina
Department of Biological and Agricultural Engineering, University of California, Davis, CA 95616, United States
Palabras clave:Adsorption; Desorption; Diffusion; Drying; Shrinkage; Absorption; Boundary conditions; Desorption; Differential equations; Diffusion; Finite difference method; Mass transfer; Mathematical models; Moisture; Shrinkage; Mass balance equations; Drying
Año:2002
Volumen:52
Número:2
Página de inicio:149
Página de fin:153
DOI: http://dx.doi.org/10.1016/S0260-8774(01)00097-8
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_v52_n2_p149_Viollaz

Referencias:

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Citas:

---------- APA ----------
Viollaz, P.E. & Rovedo, C.O. (2002) . A drying model for three-dimensional shrinking bodies. Journal of Food Engineering, 52(2), 149-153.
http://dx.doi.org/10.1016/S0260-8774(01)00097-8
---------- CHICAGO ----------
Viollaz, P.E., Rovedo, C.O. "A drying model for three-dimensional shrinking bodies" . Journal of Food Engineering 52, no. 2 (2002) : 149-153.
http://dx.doi.org/10.1016/S0260-8774(01)00097-8
---------- MLA ----------
Viollaz, P.E., Rovedo, C.O. "A drying model for three-dimensional shrinking bodies" . Journal of Food Engineering, vol. 52, no. 2, 2002, pp. 149-153.
http://dx.doi.org/10.1016/S0260-8774(01)00097-8
---------- VANCOUVER ----------
Viollaz, P.E., Rovedo, C.O. A drying model for three-dimensional shrinking bodies. J Food Eng. 2002;52(2):149-153.
http://dx.doi.org/10.1016/S0260-8774(01)00097-8