Diffusion coefficient estimation for shelled corn
Thin-layer drying curves of shelled corn were determined at 40, 50, 60 and 70 °C and 'high' relative humidity, for a moisture range from 21 to 12%, dry basis. Simulation of the experimental drying curves was performed by means of Fick's second law for diffusion out of a sphere, with c...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1991
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| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 02260caa a22003137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-408 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202946.0 | ||
| 008 | 190411s1991 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0038190259 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Tolaba, M.P. | |
| 245 | 1 | 0 | |a Diffusion coefficient estimation for shelled corn |
| 260 | |c 1991 | ||
| 270 | 1 | 0 | |m Tolaba, M.P. |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a Thin-layer drying curves of shelled corn were determined at 40, 50, 60 and 70 °C and 'high' relative humidity, for a moisture range from 21 to 12%, dry basis. Simulation of the experimental drying curves was performed by means of Fick's second law for diffusion out of a sphere, with constant diffusion coefficient. An accurate fitting of the experimental data was obtained assuming an equilibrium value given by the desorption isotherm of grain (static equilibrium moisture content). A reasonable agreement was also found between the dynamic equilibrium moisture content (obtained from the drying data) and the static one. A criterion was proposed, based on the monolayer moisture content, where the static equilibrium moisture content accurately fits the experimental drying curves. © 1991 Academic Press Limited. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina | ||
| 700 | 1 | |a Suarez, C. | |
| 700 | 1 | |a Viollaz, P.E. | |
| 773 | 0 | |d 1991 |g v. 24 |h pp. 303-306 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0038190259&partnerID=40&md5=456825b7e679f1e85946bf7f05d4f38a |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v24_n4_p303_Tolaba |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v24_n4_p303_Tolaba |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v24_n4_p303_Tolaba |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 61361 | ||