Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity

被引：74

作者：

Ruiz-Lopez, I. I. ^{[1
]}

Garcia-Alvarado, M. A. ^{[1
]}

机构：

[1] Inst Tecnol Veracruz, Chem & Biochem Engn Dept, Veracruz 91897, Mexico

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 79卷 / 01期

关键词：

analytical solution; drying; mass transfer; shrinkage; variable diffusivity;

D O I：

10.1016/j.jfoodeng.2006.01.051

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this work, an analytical solution of a mass transfer equation for drying considering both shrinkage and variable diffusivity was proposed. Experimental drying kinetics for mango slabs at different air temperatures (50, 60 and 70 degrees C) and 2.5 m s(-1) of air velocity were obtained in order to fit proposed model by means of non-linear regression with four different degrees of complexity. Results showed that proposed model is able to reproduce accurately experimental drying kinetics, and that shrinkage must be considered as averaged or moisture-dependent lengths for water diffusion so as to obtain reliable values for effective diffusivity. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：208 / 216

页数：9

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