Heat transfer effects on drying rate of food dehydration

This work studies the consequences of neglecting heat transfer effects in the Fick's law solution of food dehydration problems. A semi‐empirical approach is presented which correlates temperature and moisture changes of sugar beet root during the first falling rate period of drying; while the c...

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Autores principales: Vaccarezza, Luis María, Lombardi, José Luis
Publicado: 1974
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00084034_v52_n5_p576_Vaccarezza
http://hdl.handle.net/20.500.12110/paper_00084034_v52_n5_p576_Vaccarezza
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00084034_v52_n5_p576_Vaccarezza
record_format dspace
spelling paper:paper_00084034_v52_n5_p576_Vaccarezza2023-06-08T14:31:55Z Heat transfer effects on drying rate of food dehydration Vaccarezza, Luis María Lombardi, José Luis This work studies the consequences of neglecting heat transfer effects in the Fick's law solution of food dehydration problems. A semi‐empirical approach is presented which correlates temperature and moisture changes of sugar beet root during the first falling rate period of drying; while the coupled heat and mass transfer equations are not solved rigorously, the approach gives a fairly accurate representation of the experimental results. An improved analysis through Fick's law is possible when the effect of changing sample temperature is considered. Copyright © 1974 Canadian Society for Chemical Engineering Fil:Vaccarezza, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Lombardi, J.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1974 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00084034_v52_n5_p576_Vaccarezza http://hdl.handle.net/20.500.12110/paper_00084034_v52_n5_p576_Vaccarezza
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description This work studies the consequences of neglecting heat transfer effects in the Fick's law solution of food dehydration problems. A semi‐empirical approach is presented which correlates temperature and moisture changes of sugar beet root during the first falling rate period of drying; while the coupled heat and mass transfer equations are not solved rigorously, the approach gives a fairly accurate representation of the experimental results. An improved analysis through Fick's law is possible when the effect of changing sample temperature is considered. Copyright © 1974 Canadian Society for Chemical Engineering
author Vaccarezza, Luis María
Lombardi, José Luis
spellingShingle Vaccarezza, Luis María
Lombardi, José Luis
Heat transfer effects on drying rate of food dehydration
author_facet Vaccarezza, Luis María
Lombardi, José Luis
author_sort Vaccarezza, Luis María
title Heat transfer effects on drying rate of food dehydration
title_short Heat transfer effects on drying rate of food dehydration
title_full Heat transfer effects on drying rate of food dehydration
title_fullStr Heat transfer effects on drying rate of food dehydration
title_full_unstemmed Heat transfer effects on drying rate of food dehydration
title_sort heat transfer effects on drying rate of food dehydration
publishDate 1974
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00084034_v52_n5_p576_Vaccarezza
http://hdl.handle.net/20.500.12110/paper_00084034_v52_n5_p576_Vaccarezza
work_keys_str_mv AT vaccarezzaluismaria heattransfereffectsondryingrateoffooddehydration
AT lombardijoseluis heattransfereffectsondryingrateoffooddehydration
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