Optimization of intermittent hot air drying of mango (Mangifera indica L.)

被引：1
作者：
Vaquiro, H. A. [1 ]
Mulet, A. [2 ]
Garcia-Perez, J. V. [2 ]
Clemente, G. [2 ]
Bon, J. [2 ]
机构：
[1] Univ Tolima, Agron Engn Fac, B Santa Helena AA 546, Ibague, Colombia
[2] Univ Politecn Valencia, Food Technol, ASPA Grp, E-46022 Valencia, Spain
来源：
DIFFUSION IN SOLIDS AND LIQUIDS III | 2008年 / 273-276卷
关键词：
energy; diffusion; modeling; objective function; quality;
D O I：
10.4028/www.scientific.net/DDF.273-276.250
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
Intermittent drying is an alternative technology to continuous drying that improves the product quality as result of diminishing the average material temperature and the heating time. In this study, the application of the intermittent drying technology to mango drying (Mangifera indica L.) was analyzed and optimized. To formulate the optimization problem, an objective function was proposed in order to improve the product quality and decrease the energy consumption. To quantify the objective function, a mathematical model for a cubic shape was formulated and validated, considering diffusional mass and heat transfer with non-negligible external resistances.
引用
收藏
页码：250 / +
页数：2
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