Heat and moisture transfer model for onion drying

被引：10
|
作者：
Kalbasi, M [1 ]
机构：
[1] Amirkabir Univ Technol, Dept Chem Engn, Tehran, Iran
来源：
DRYING TECHNOLOGY | 2003年 / 21卷 / 08期
关键词：
dehydration; drying kinetics; foods; tray dryer; vegetables;
D O I：
10.1081/DRT-120024492
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Onion slices of 3mm thick were dried in an atmospheric batch tray dryer in order to investigate the influence of air temperature and drying time on parameters such as sample moisture content and drying rate. A model is proposed which takes into account both moisture and temperature distributions in the sample and is in a fair agreement with the experimental data. The models suggested so far by other workers take only the moisture distributions into account for onion drying.
引用
收藏
页码：1575 / 1584
页数：10
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