Diffusion characteristics of white beans during microwave drying

被引：20

作者：

Adu, B

Otten, L

机构：

[1] School of Engineering, University of Guelph, Guelph

来源：

JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH | 1996年 / 64卷 / 01期

关键词：

D O I：

10.1006/jaer.1996.0046

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The effect of constant absorbed power and constant temperature microwave drying on the diffusion characteristics of moisture in thin layer samples of white beans is investigated. The diffusion coefficient was found to vary with drying time under constant absorbed microwave power drying but was independent of drying time during constant temperature drying. A three-term approximation of the thoeretical series solution of Pick's diffusion equation for constant and variable diffusion coefficient was found to provide good fits for both constant temperature and constant absorbed microwave power drying. The activation for moisture desorption during microwave was found to be about one-third of that of warm air drying of similar grains. (C)1996 Silsoe Research Institute

引用

页码：61 / 69

页数：9