Diffusion in potato during far infrared radiation drying

被引：112

作者：

Afzal, TM ^{[1
]}

Abe, T ^{[1
]}

机构：

[1] Ehime Univ, United Grad Sch Agr Sci, Lab Agr Proc Engn, Matsuyama, Ehime 790, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 1998年 / 37卷 / 04期

关键词：

D O I：

10.1016/S0260-8774(98)00111-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of radiation intensity and thickness of slab on the moisture diffusion characteristics of potato during FIR drying is investigated. The standard solution to the non-stationary state diffusion equation was used as a mathematical tool. A model fitting procedure was applied to the experimental drying data to determine the diffusion coefficients. The diffusivity was found to vary with radiation intensity. The diffusivity also increased with the thickness of slab at a constant radiation intensity level. It has been indicated that decrease in energy of activation caused an increase in the drying rate. The diffusion coefficient values predicted with the proposed model were in close agreement with the experimental. (C) 1998 Elsevier Science Limited. All rights reserved.

引用

页码：353 / 365

页数：13

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