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Abstract:

Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during drying and hydration of a porous solid sphere with volume change was developed in terms of the diffusion equation. The present model also provides an analytical expression for the aria-tion of water diffusivity with moisture content based on a simple relationship between the activation energy for diffusion and sorption energy. The nonlinear diffusion equation was solved numerically, moisture profiles, the kinetics curves for drying and hydration and the moisture concentration dependence of diffusivity coefficient were calculated. Marked differences were observed in the moisture profiles for drying and hydration. The kinetic curves of both processes are strongly dependent on the range of moisture tested. Moisture diffusivity falls drastically at low moisture contents.

Registro:

Documento: Artículo
Título:Modeling volume changes in food drying and hydration
Autor:Aguerre, R.J.; Tolaba, M.; Suarez, C.
Filiación:Dto de Tecnología, University Nac. de Luján(CONICET), 6700 Luján, Argentina
Dto de Industrias, Fac. de Ciencias Exactas y Naturales, University de Buenos Aires. (1428), Buenos Aires, Argentina
Palabras clave:Drying; Hydration; Moisture diffusivity; Shrinking; Swelling
Año:2008
Volumen:38
Número:4
Página de inicio:345
Página de fin:349
Título revista:Latin American Applied Research
Título revista abreviado:Lat. Am. Appl. Res.
ISSN:03270793
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v38_n4_p345_Aguerre

Referencias:

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Citas:

---------- APA ----------
Aguerre, R.J., Tolaba, M. & Suarez, C. (2008) . Modeling volume changes in food drying and hydration. Latin American Applied Research, 38(4), 345-349.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v38_n4_p345_Aguerre [ ]
---------- CHICAGO ----------
Aguerre, R.J., Tolaba, M., Suarez, C. "Modeling volume changes in food drying and hydration" . Latin American Applied Research 38, no. 4 (2008) : 345-349.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v38_n4_p345_Aguerre [ ]
---------- MLA ----------
Aguerre, R.J., Tolaba, M., Suarez, C. "Modeling volume changes in food drying and hydration" . Latin American Applied Research, vol. 38, no. 4, 2008, pp. 345-349.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v38_n4_p345_Aguerre [ ]
---------- VANCOUVER ----------
Aguerre, R.J., Tolaba, M., Suarez, C. Modeling volume changes in food drying and hydration. Lat. Am. Appl. Res. 2008;38(4):345-349.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v38_n4_p345_Aguerre [ ]