DRYING OF FOODS - EVALUATION OF A DRYING MODEL

被引：50

作者：

ROVEDO, CO

SUAREZ, C

VIOLLAZ, PE

机构：

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 26卷 / 01期

关键词：

D O I：

10.1016/0260-8774(94)00037-A

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equations for a shrinking body. A uniform temperature profile in the solid and temperature dependent diffusion coefficient is assumed. Comparison between predicted and experimental mean moisture content and temperature variations in the sample provides a satisfactory agreement for the moisture range from approximately 5 . 0 to 0 . 4 kg water/kg dry solid. For this moisture range it can be assumed that the diffusion coefficient is not a function of moisture content.

引用

页码：1 / 12

页数：12

共 30 条

[1] ENTHALPY-ENTROPY COMPENSATION IN SORPTION PHENOMENA - APPLICATION TO THE PREDICTION OF THE EFFECT OF TEMPERATURE ON FOOD ISOTHERMS [J].