Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs

The drying of shrinking bodies is analysed by numerically solving a drying model in order to obtain a deeper insight into the drying process, calculating moisture profiles and various forms of Biot number. Moisture profiles shows great differences when different units of concentration are used. Calc...

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Detalles Bibliográficos
Autor principal: Rovedo, Clara Ofelia
Publicado: 1998
Materias:
Agricultural products
Drying
Heat transfer
Mathematical models
Moisture
Shrinkage
Temperature
Mass Biot number
Potato
Food processing
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n2_p211_Rovedo
http://hdl.handle.net/20.500.12110/paper_02608774_v36_n2_p211_Rovedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v36_n2_p211_Rovedo
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spelling paper:paper_02608774_v36_n2_p211_Rovedo2023-06-08T15:22:28Z Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs Rovedo, Clara Ofelia Agricultural products Drying Heat transfer Mathematical models Moisture Shrinkage Temperature Mass Biot number Potato Food processing The drying of shrinking bodies is analysed by numerically solving a drying model in order to obtain a deeper insight into the drying process, calculating moisture profiles and various forms of Biot number. Moisture profiles shows great differences when different units of concentration are used. Calculated Biot numbers do not satisfactorily explain the drying kinetic curves for solids with a high initial moisture content, because the equilibrium curve is not a straight line. Kinetics drying curves are satisfactorily analysed in terms of variation of total driving force with time, which differs markedly from the corresponding variation of the total driving force in terms of temperature, for a pure heat transfer process © 1998 Elsevier Science Limited. All rights reserved. Fil:Rovedo, C.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1998 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n2_p211_Rovedo http://hdl.handle.net/20.500.12110/paper_02608774_v36_n2_p211_Rovedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Agricultural products
Drying
Heat transfer
Mathematical models
Moisture
Shrinkage
Temperature
Mass Biot number
Potato
Food processing
spellingShingle Agricultural products
Drying
Heat transfer
Mathematical models
Moisture
Shrinkage
Temperature
Mass Biot number
Potato
Food processing
Rovedo, Clara Ofelia
Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
topic_facet Agricultural products
Drying
Heat transfer
Mathematical models
Moisture
Shrinkage
Temperature
Mass Biot number
Potato
Food processing
description The drying of shrinking bodies is analysed by numerically solving a drying model in order to obtain a deeper insight into the drying process, calculating moisture profiles and various forms of Biot number. Moisture profiles shows great differences when different units of concentration are used. Calculated Biot numbers do not satisfactorily explain the drying kinetic curves for solids with a high initial moisture content, because the equilibrium curve is not a straight line. Kinetics drying curves are satisfactorily analysed in terms of variation of total driving force with time, which differs markedly from the corresponding variation of the total driving force in terms of temperature, for a pure heat transfer process © 1998 Elsevier Science Limited. All rights reserved.
author Rovedo, Clara Ofelia
author_facet Rovedo, Clara Ofelia
author_sort Rovedo, Clara Ofelia
title Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
title_short Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
title_full Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
title_fullStr Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
title_full_unstemmed Analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
title_sort analysis of moisture profiles, mass biot number and driving forces during drying of potato slabs
publishDate 1998
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v36_n2_p211_Rovedo
http://hdl.handle.net/20.500.12110/paper_02608774_v36_n2_p211_Rovedo
work_keys_str_mv AT rovedoclaraofelia analysisofmoistureprofilesmassbiotnumberanddrivingforcesduringdryingofpotatoslabs
_version_ 1768544548931239936

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