摘要:

Drying kinetics of four fruits (prune, quince, fig and strawberry) were studied by using a simple mass transfer mathematical model involving a characteristic parameter (K) as a function of process variables. The model was tested with data produced in a laboratory air dryer, using non-linear regression analysis. The investigation involved three values of sample thickness (5, 10, 15mm) and three different air temperatures (50, 60, 70 °C).

ISSN:0737-3937    

DOI:10.1080/07373930008917793

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

The paper presents new data for thin-layer drying characteristics of Thai long grain rough rice measured under various conditions of drying air temperature (35 to 60 °C), drying air relative humidity (30 to 70 % ) and the initial moisture content of rough rice (20 to 40 % dry basis). Empirical equations were developed using the instantaneous weight, the weight loss and drying time, with temperature, relative humidity and initial moisture content of rough rice as the independent variables. A computer program was developed to simulate the deep-bed drying process. The thin-layer drying equation developed before was used in the computer simulation. Experimental data from the fixed bed dryer were compared with the results from the calculation.

ISSN:0737-3937    

DOI:10.1080/07373930008917794

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

The “Solids Processing Industrial Network ” (SPIN), an alliance of 14 European chemical companies. intends lo set up an EC-funded joint research project on drying. A first rough outline of a project of this kind has been made. A more detailed project proposal will be made in close co-operation with companies wishing to lake part in a project of this kind and with universities willing to carry out pans of the project.

ISSN:0737-3937    

DOI:10.1080/07373930008917795

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

The objective of this research was to develop diffusion models for papaya and mango glace’ drying. Effective diffusion coefficients of papaya and mango glace’ were evaluated by regression analysis of the experimental data to drying kinetic equation. Models 1 and 2 were developed by assuming that effective diffusion coefficients were constant and varied proportionally with the moisture ratio. Model 3, which the Arrhenius factor was a second-degree polynomial function of moisture content, was developed by assuming that the value of effective diffusion coefficient was constant over a short time interval. Model 4, which was similar to Model 3, was developed by considering the effect of volume shrinkage during drying. Four diffusion models were compared and it was found that the predicted values of moisture contents calculated by using Models 1 and 2 were close to experimental values during the early period of drying. Models 3 and 4 were able to have better predictions particularly towards the final period of drying. However, Model 4 was complicated. Therefore, Model 3 was recommended for calculating drying curves of papaya and mango glace’ drying.

ISSN:0737-3937    

DOI:10.1080/07373930008917796

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

摘要:

This paper presents the effect of forced convective heat and mass transfer coefficients on the predictive ability of a dynamic isothermal set of coupled partial differential equations. The analysis showed that the two coefficient two-dimensional model, resulted in a very good prediction of the experimental data.

ISSN:0737-3937    

DOI:10.1080/07373930008917797

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373930008917798

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373930008917799

出版商:Taylor & Francis Group    

年代:2000

数据来源: Taylor