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Abstract:

Physical properties for bark and xylem of twigs of yerba maté were analyzed to use them in a mathematical model for describing the drying of composite materials. Shrinkage coefficient and apparent density depended on moisture content and were found to be different for both regions. Equilibrium moisture contents for different water activity values were measured at temperatures between 30 and 90 °C. Desorption moisture isotherms varied with the type of material and with temperature. Between 30 and 60 °C, the GAB model exhibited the better fit to the sorption data, while in the range 70-90 °C, experimental data were better described by the Halsey's model. Equilibrium moisture content between xylem and bark could be described through a potential function, which did not depend on temperature. © 2004 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content
Autor:Schmalko, M.E.; Alzamora, S.M.
Filiación:Coll. of Exact, Chem./Life Sciences, National University of Misiones, 1552 Felix de Azara St., 3300 Posadas, Misiones, Argentina
Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Bark; Physical properties; Xylem; Yerba maté; Desorption; Drying; Isotherms; Mathematical models; Moisture; Phase equilibria; Physical properties; Shrinkage; Sorption; Water; Bark; Halsey model; Xylem; Yerba maté; Composite materials; Croton ovalifolius; Ilex; Ilex paraguariensis
Año:2005
Volumen:66
Número:4
Página de inicio:455
Página de fin:461
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.04.016
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_v66_n4_p455_Schmalko

Referencias:

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Citas:

---------- APA ----------
Schmalko, M.E. & Alzamora, S.M. (2005) . Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content. Journal of Food Engineering, 66(4), 455-461.
http://dx.doi.org/10.1016/j.jfoodeng.2004.04.016
---------- CHICAGO ----------
Schmalko, M.E., Alzamora, S.M. "Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content" . Journal of Food Engineering 66, no. 4 (2005) : 455-461.
http://dx.doi.org/10.1016/j.jfoodeng.2004.04.016
---------- MLA ----------
Schmalko, M.E., Alzamora, S.M. "Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content" . Journal of Food Engineering, vol. 66, no. 4, 2005, pp. 455-461.
http://dx.doi.org/10.1016/j.jfoodeng.2004.04.016
---------- VANCOUVER ----------
Schmalko, M.E., Alzamora, S.M. Modelling the drying of a twig of "yerba maté" considering as a composite material: Part I: Shrinkage, apparent density and equilibrium moisture content. J Food Eng. 2005;66(4):455-461.
http://dx.doi.org/10.1016/j.jfoodeng.2004.04.016