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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| Autores principales: | , , |
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| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v14_n4_p369_ALZAMORA |
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| Sumario: | 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 |
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