Journal of Food Science · 2005 · 87 citations · 39 references
EngineeringChemical EngineeringBiological Transport PhenomenaHeat TransferTransport PhenomenaFood DryingHeat Transfer ModelingMass TransferMoisture AnalysisMoisture SorptionMoisture TransportDrying KineticsHeat Transfer In DryingMass Transfer In DryingMathematical Modeling Of DryingMoistureMoisture Transfer ModelingTransfer CoefficientWater Removal
ABSTRACT: Modeling drying kinetics is very useful for optimization purposes. Hot air drying kinetics were carried out in monolayer at different temperatures (60°C, 70°C, 80°C, 90°C, and 100°C) and for different sample types (peeled and unpeeled rhizomes of different sizes). Mathematical models based on Fick's law were used to describe water removal, considering different boundary conditions and geometries. Effective moisture diffusivities identified from modeling presented an Arrhenius‐type relationship. An additional mass transfer resistance was identified as due mainly to the peridermis layer (peridermial resistance). The accuracy of the model assuming peridermial resistance only in the radial direction and solved using the finite differences method was illustrated, and the mass transfer coefficient was identified (k = 9.7 × 10 ‐5 kg water/m 2 /s). Keywords: Curcuma longa , drying, modeling, peridermial resistance
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Moisture Diffusivity Data Compilation in Foodstuffs
N. P. Zogzas, Z.B. Maroulis, D. Marinos‐Kouris · Drying Technology · 1996 · 661 citations · Full text
Drying and Rehydrating Kinetics of Green and Red Peppers
Figen Kaymak‐Ertekin · Journal of Food Science · 2002 · 259 citations