NON DIMENSIONAL ANALYSIS OF CASSAVA TRANSIENT DRYING IN PACKING BEDS

被引：0
作者：
Santamaria, H. [1 ]
Durango, N. [1 ]
Bula, A. [1 ]
Sanjuan, M. [1 ]
机构：
[1] Univ Norte, Dept Mech Engn, Barranquuilla, Colombia
来源：
LATIN AMERICAN APPLIED RESEARCH | 2011年 / 41卷 / 01期
关键词：
Drying; Mass Transfer; Transient; Cassava; Food; MASS-TRANSFER; SIMULATION; MOISTURE; LAYER; FOOD;
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Transient mass transfer process is analyzed for cassava drying (Manihot Esculenta Crantz) in a pack bed. Experiments were performed in a thermally insulated radial dryer, considering cylindrical pieces of non peeled cassava with three different thicknesses: 4, 6, and 8 mm. The void fractions considered were 0.22, 0.49, 0.64 and 0.66, while the temperature values were 50 degrees C and 70 degrees C. The humidity removed from the cassava was measured from 10 pieces randomly selected at the beginning of the process. These pieces were weighed every 15 minutes during a three hours period. From the data gathered a non linear regression model was attained as a function of non dimensional numbers, which is valid for the following ranges: 700 <= Re <= 1900, 10000 <= Sc <= 31000, 0 < Fo <= 4. The fitted regression coefficient is R-adj(2) = 0.87, and the average error when comparing with experimental data is 24%.
引用
收藏
页码：87 / 93
页数：7
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