Analysis of moisture transport characteristics during potato drying process based on fractal theory

被引：0

作者：

Zhang, Sai ^{[1
]}

Chen, Junruo ^{[1
]}

Liu, Xianxi ^{[1
]}

机构：

[1] Faculty of Mechanical and Electrical Engineering, Kunming University of Science and Technology

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2013年 / 44卷 / 09期

关键词：

Drying; Fractal theory; Moisture transport; Potato;

D O I：

10.6041/j.issn.1000-1298.2013.09.027

中图分类号：

学科分类号：

摘要：

For the heterogeneity and random distribution in potato internal structure, the water transport process during drying was simulated by using fractal characteristics. The result showed that the model combined with shrinkage and fractal was more close to the experimental data than no shrinkage and continuum model, and the internal pressure distribution did not fall step by step in proportion as continuous model. The fractal model including shrinkage increased with pore connectivity, porosity, area fractal dimension and the ratio of the minimum and maximum pore diameters, whereas it decreased with tortuosity fractal dimension and pore tortuosity.

引用

页码：152 / 156

页数：4

共 17 条

[1]

Yuan Y., Xu Y., Liu X., Pore network model for drying of core material in bin, Transactions of the Chinese Society for Agricultural Machinery, 40, 8, pp. 115-118, (2009)

[2]

Gong Y., Niu H., Dong Z., Et al., Construction of pore network model of fractal media, Transactions of the Chinese Society for Agricultural Machinery, 40, 11, pp. 109-114, (2009)

[3]

Karim M.A., Hawlader M.N.A., Drying characteristics of banana: Theoretical modelling and experimental validation, Journal of Food Engineering, 70, 1, pp. 35-45, (2005)

[4]

Sansiribhan S., Sakamon D., Somchart S., Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions, Journal of Food Engineering, 109, 1, pp. 148-154, (2012)

[5]

Lin X., Wang X., Modeling and evaluation of infrared radiation drying for apple slices, Transactions of the Chinese Society for Agricultural Machinery, 41, 6, pp. 128-132, (2010)

[6]

Yesilata B., Aktacir M.A., A simple moisture transfer model for drying of sliced foods, Applied Thermal Engineering, 29, 4, pp. 748-752, (2009)

[7]

Rahman N., Kumar S., Evaluation of convective heat transfer coefficient during drying of shrinking bodies, Energy Conversion and Management, 47, 15-16, pp. 2591-2601, (2006)

[8]

Song H., An F., Optimization of super heated stream puffing drying technology for carrot, Transactions of the Chinese Society for Agricultural Machinery, 41, 2, pp. 127-131, (2010)

[9]

Liu X., Chen J., Hou H., Theoretical analysis of water diffusivity estimated by Crank's equation, Chemical Engineering and Processing: Process Intensification, 55, pp. 24-28, (2012)

[10]

Ferando W.J.N., Low H.C., Ahmad A.L., Dependence of the effective diffusion coefficient of moisture with thickness and temperature in convective drying of sliced materials. A study on slices of banana, cassava and pumpkin, Journal of Food Engineering, 102, 4, pp. 310-316, (2011)

← 1 2 →