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Abstract:

Thin-layer drying of amaranth grain was conducted at 40, 50, 60 and 70 °C and a moisture range from about 32.5% to 5.0%, dry basis. A mathematical model based on Fick' s second law of diffusion with variable diffusion coefficient for spherically shaped grain was used to predict the drying behavior of the grain. An analytical expression describing the variation of the diffusion coefficient with moisture was derived, based on the fact that the ratio of activation energy for diffusion and the heat of desorption is a constant value and equal to 0.5. A correlation describing the activation energy of the drying process with moisture content and temperature is established. © 2004 Published by Elsevier Ltd.

Registro:

Documento: Artículo
Título:Drying characteristics of amaranth grain
Autor:Resio, A.N.C.; Aguerre, R.J.; Suarez, C.
Filiación:Depto. Indust. Technologia Alimentos, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, Nunez, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, cruce rutas 5 y 7, C.C. 221, 6700 Lujan, Pcia de Buenos Aires, Argentina
Palabras clave:Amaranth grain; Moisture diffusivity; Thin layer drying; Variable diffusivity; Drying; Flue gases; Mass transfer; Mathematical models; Moisture; Polymers; Vapor pressure; Amarnath grain; Moisture diffusivity; Thin layer drying; Variable diffusivity; Grain (agricultural product); Amaranthus caudatus
Año:2004
Volumen:65
Número:2
Página de inicio:197
Página de fin:203
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.01.015
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_v65_n2_p197_Resio

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Citas:

---------- APA ----------
Resio, A.N.C., Aguerre, R.J. & Suarez, C. (2004) . Drying characteristics of amaranth grain. Journal of Food Engineering, 65(2), 197-203.
http://dx.doi.org/10.1016/j.jfoodeng.2004.01.015
---------- CHICAGO ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. "Drying characteristics of amaranth grain" . Journal of Food Engineering 65, no. 2 (2004) : 197-203.
http://dx.doi.org/10.1016/j.jfoodeng.2004.01.015
---------- MLA ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. "Drying characteristics of amaranth grain" . Journal of Food Engineering, vol. 65, no. 2, 2004, pp. 197-203.
http://dx.doi.org/10.1016/j.jfoodeng.2004.01.015
---------- VANCOUVER ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. Drying characteristics of amaranth grain. J Food Eng. 2004;65(2):197-203.
http://dx.doi.org/10.1016/j.jfoodeng.2004.01.015