On the intermittent drying of an agricultural product

被引：49

作者：

Chou, SK ^{[1
]}

Chua, KJ ^{[1
]}

Mujumdar, AS ^{[1
]}

Hawlader, MNA ^{[1
]}

Ho, JC ^{[1
]}

机构：

[1] Natl Univ Singapore, Dept Mech & Prod Engn, Singapore 119260, Singapore

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2000年 / 78卷 / C4期

关键词：

heat pump drying; potato samples; sorption isotherm; drying front;

D O I：

10.1205/09603080051065296

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A mechanistic model has been employed to demonstrate the significant advantages of intermittent drying of an agricultural product. The model incorporates both liquid and vapour migration as well as heat transfer in a food material. Analyses of predicted results show good agreement between the simulation model and experimental values within 7.4%. The model shows tempering of the product and increased surface moisture content when the air temperature was switched from the 'on' period to the 'off' period. The time-evolution of the product surface temperature and moisture has been investigated for both constant and intermittent drying schemes. Comparison of the drying front due to intermittent and constant drying is also made.

引用

页码：193 / 203

页数：11

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