Artículo
Abstract:
Nutrient loss during drying of a shrinking product was determined. A diffusion model that takes into account the shrinkage of the product in the mass balance equation was used, together with a simplified energy balance with no thermal gradients, and convective boundary conditions for both balances. Nutrient loss prediction was obtained, for first and second order kinetics. Finally, a new methodology was proposed, to determine the activation energy and the preexponential of the deterioration reaction, even when the differential equations that rules the drying process are unknown, and only the thermal history of the product is available. This approach is also valid for sterilization calculations, if temperature gradients can be neglected, i.e. when Biot number for heat transfer is small. Nutrient loss during drying of a shrinking product was determined. A diffusion model that takes into account the shrinkage of the product in the mass balance equation was used, together with a simplified energy balance with no thermal gradients, and convective boundary conditions for both balances. Nutrient loss prediction was obtained, for first and second order kinetics. Finally, a new methodology was proposed, to determine the activation energy and the preexponential of the deterioration reaction, even when the differential equations that rules the drying process are unknown, and only the thermal history of the product is available. This approach is also valid for sterilization calculations, if temperature gradients can be neglected, i.e. when Biot number for heat transfer is small.
Registro:
| Documento: | Artículo |
| Título: | Prediction of degrading reactions during drying of solid foodstuffs |
| Autor: | Rovedo, C.O.; Viollaz, P.E. |
| Ciudad: | New York |
| Filiación: | Departamento de Industrias, Facultaä de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina Biological and Agricultural Engineering, University of California, Davis, CA, United States |
| Palabras clave: | Activation energy; Boundary conditions; Degradation; Deterioration; Food products; Mathematical models; Reaction kinetics; Shrinkage; Biot number; Convective boundary condition; Diffusion model; Energy balance; Foodstuff; Mass balance equation; Nutrient loss; Drying; Degradation; Drying; foodstuff; nutrient; reaction |
| Año: | 1998 |
| Volumen: | 16 |
| Número: | 3-5 |
| Página de inicio: | 561 |
| Página de fin: | 578 |
| DOI: | http://dx.doi.org/10.1080/07373939808917424 |
| Título revista: | Drying Technology |
| Título revista abreviado: | Dry. Technol. |
| ISSN: | 07373937 |
| CODEN: | DRTED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v16_n3-5_p561_Rovedo |
Referencias:
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Citas:
---------- APA ----------
Rovedo, C.O. & Viollaz, P.E. (1998) . Prediction of degrading reactions during drying of solid foodstuffs. Drying Technology, 16(3-5), 561-578.http://dx.doi.org/10.1080/07373939808917424
---------- CHICAGO ----------
Rovedo, C.O., Viollaz, P.E. "Prediction of degrading reactions during drying of solid foodstuffs" . Drying Technology 16, no. 3-5 (1998) : 561-578.http://dx.doi.org/10.1080/07373939808917424
---------- MLA ----------
Rovedo, C.O., Viollaz, P.E. "Prediction of degrading reactions during drying of solid foodstuffs" . Drying Technology, vol. 16, no. 3-5, 1998, pp. 561-578.http://dx.doi.org/10.1080/07373939808917424
---------- VANCOUVER ----------
Rovedo, C.O., Viollaz, P.E. Prediction of degrading reactions during drying of solid foodstuffs. Dry. Technol. 1998;16(3-5):561-578.http://dx.doi.org/10.1080/07373939808917424
