Modeling and simulation of intermittent drying of high moisture foods

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-04T12:15:12Z
dc.date.accessioned2022-12-19T17:56:59Z
dc.date.available2019-10-04T12:15:12Z
dc.date.available2022-12-19T17:56:59Z
dc.date.created2019-10-04T12:15:12Z
dc.date.issued2018-01-01
dc.identifierIds'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 465-472, 2018.
dc.identifierhttp://hdl.handle.net/11449/184601
dc.identifier10.4995/ids2018.2018.7715
dc.identifierWOS:000477977800059
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5365655
dc.description.abstractThis study aimed at the modeling and simulation of intermittent drying to be applied to highly deformable moist foods such as apples. Mass transport modeling considered two stages: the first at 95, 85 and 75 degrees C air temperatures, and the second at 60 degrees C. The shrinkage was correlated with the sample moisture and included in the model that was solved by the finite differences method. The first stage temperatures affected the water diffusivity in the second stage. This model was suitable for simulating the water profiles during the two-stage intermittent drying, showing an efficient fitting to the experimental data.
dc.languageeng
dc.publisherUniv Politecnica Valencia
dc.relationIds'2018: 21st International Drying Symposium
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectthermal intermittence
dc.subjectcoefficient diffusion effective
dc.subjectshrinkage
dc.subjectapple drying
dc.titleModeling and simulation of intermittent drying of high moisture foods
dc.typeActas de congresos


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