A simplified model for predicting the temperatures of foods during air dehydration

The validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found. The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction...

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Autor principal: Alzamora, Stella Maris
Publicado: 1979
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p369_ALZAMORA
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p369_ALZAMORA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v14_n4_p369_ALZAMORA
record_format dspace
spelling paper:paper_09505423_v14_n4_p369_ALZAMORA2023-06-08T15:54:30Z A simplified model for predicting the temperatures of foods during air dehydration Alzamora, Stella Maris The validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found. The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties. Copyright © 1979, Wiley Blackwell. All rights reserved Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1979 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p369_ALZAMORA http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p369_ALZAMORA
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 validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found. The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties. Copyright © 1979, Wiley Blackwell. All rights reserved
author Alzamora, Stella Maris
spellingShingle Alzamora, Stella Maris
A simplified model for predicting the temperatures of foods during air dehydration
author_facet Alzamora, Stella Maris
author_sort Alzamora, Stella Maris
title A simplified model for predicting the temperatures of foods during air dehydration
title_short A simplified model for predicting the temperatures of foods during air dehydration
title_full A simplified model for predicting the temperatures of foods during air dehydration
title_fullStr A simplified model for predicting the temperatures of foods during air dehydration
title_full_unstemmed A simplified model for predicting the temperatures of foods during air dehydration
title_sort simplified model for predicting the temperatures of foods during air dehydration
publishDate 1979
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p369_ALZAMORA
http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p369_ALZAMORA
work_keys_str_mv AT alzamorastellamaris asimplifiedmodelforpredictingthetemperaturesoffoodsduringairdehydration
AT alzamorastellamaris simplifiedmodelforpredictingthetemperaturesoffoodsduringairdehydration
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