Simulation of the thin-layer drying of corn by means of the diffusional model
The thin-layer drying of corn at 40, 50, 60 and 70 °C was investigated. Simulation of the experimental data was performed by means of Fick's second law for diffusion out of sphere, with constant diffusivity. An accurate fitting of the experimental drying curves was obtained assuming that the su...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1988
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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 | 02103caa a22003017a 4500 | ||
|---|---|---|---|
| 001 | PAPER-760 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203005.0 | ||
| 008 | 190411s1988 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0002431584 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Tolaba, M.P. | |
| 245 | 1 | 0 | |a Simulation of the thin-layer drying of corn by means of the diffusional model |
| 260 | |c 1988 | ||
| 270 | 1 | 0 | |m Tolaba, M.P. |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a The thin-layer drying of corn at 40, 50, 60 and 70 °C was investigated. Simulation of the experimental data was performed by means of Fick's second law for diffusion out of sphere, with constant diffusivity. An accurate fitting of the experimental drying curves was obtained assuming that the surface moisture content remains constant during drying period. It was found that the values of surface moisture content calculated from Fick's equation are greater than equilibrium moisture contents determined from the desorption isotherms. An Arrhenius temperature dependence of moisture diffusivity was found with the activation energy 6.6 kcal/g mol. © 1988 Academic Press Limited. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires Argentina | ||
| 700 | 1 | |a Suárez, C. | |
| 773 | 0 | |d 1988 |g v. 21 |h pp. 83-86 |k n. 2 |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-s2.0-0002431584&partnerID=40&md5=b221dd1ad3191872dc020706b91dfe62 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v21_n2_p83_Tolaba |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v21_n2_p83_Tolaba |y Registro en la Biblioteca Digital |
| 961 | |a paper_00236438_v21_n2_p83_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 61713 | ||