Drying of foods: Evaluation of a drying model

The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted...

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Autor principal: Rovedo, Clara Ofelia
Publicado: 1995
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n1_p1_Rovedo
http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v26_n1_p1_Rovedo
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spelling paper:paper_02608774_v26_n1_p1_Rovedo2023-06-08T15:22:25Z Drying of foods: Evaluation of a drying model Rovedo, Clara Ofelia The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted and experimental mean moisture content and temperature variations in the sample provides a satisfactory agreement for the moisture range from approximately 5.0 to 0.4 kg water/ kg dry solid. For this moisture range it can be assumed that the diffusion coefficient is not a function of moisture content. © 1995. Fil:Rovedo, C.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n1_p1_Rovedo http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted and experimental mean moisture content and temperature variations in the sample provides a satisfactory agreement for the moisture range from approximately 5.0 to 0.4 kg water/ kg dry solid. For this moisture range it can be assumed that the diffusion coefficient is not a function of moisture content. © 1995.
author Rovedo, Clara Ofelia
spellingShingle Rovedo, Clara Ofelia
Drying of foods: Evaluation of a drying model
author_facet Rovedo, Clara Ofelia
author_sort Rovedo, Clara Ofelia
title Drying of foods: Evaluation of a drying model
title_short Drying of foods: Evaluation of a drying model
title_full Drying of foods: Evaluation of a drying model
title_fullStr Drying of foods: Evaluation of a drying model
title_full_unstemmed Drying of foods: Evaluation of a drying model
title_sort drying of foods: evaluation of a drying model
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v26_n1_p1_Rovedo
http://hdl.handle.net/20.500.12110/paper_02608774_v26_n1_p1_Rovedo
work_keys_str_mv AT rovedoclaraofelia dryingoffoodsevaluationofadryingmodel
_version_ 1768541841752326144

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