Drying model for highly porous hemispherical bodies

被引：34

作者：

Mulet, A

Sanjuán, N

Bon, J

Simal, S

机构：

[1] Univ Politecn Valencia, Dept Food Technol, E-46071 Valencia, Spain

[2] Univ Illes Balears, Dept Chem, E-07071 Palma de Mallorca, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 1999年 / 210卷 / 02期

关键词：

drying; broccoli florets; hemisphere; diffusion;

D O I：

10.1007/s002170050538

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mass transfer in highly porous and hemispherically shaped bodies was approached using a diffusional model. The drying kinetics of broccoli florets were investigated and the influence of air velocity and temperature determined. A threshold air velocity of 2.5 m/s was established over which no increase in the drying rate was observed, indicating that internal resistance controls mass transfer at higher velocities. The influence of temperature on drying was interpreted by the Arrhenius relationship. The activation energy obtained was 18.5 kJ/mol.

引用

页码：80 / 83

页数：4

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