Moisture and temperature evolution during food drying:: effect of variable properties
Moisture and temperature evolution during food drying:: effect of variable properties
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DOI：
10.1016/s0260-8774(03)00290-5
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发表时间：
2004-06-01
影响因子：
5.5
通讯作者：
García-Alvarado, MA
中科院分区：
文献类型：
--
作者：
Ruiz-López, II;Córdova, AV;García-Alvarado, MA
利用非定常传热传质方程和变传热传质方程，对胡萝卜板坯干燥过程中水分和温度的理论演化进行了估计。为了与估算值进行比较，获得了胡萝卜板的干燥动力学。结果表明，在恒定性质下，水分演化近似于实验结果，但存在实验形状的偏差。变性质的水分演化估计再现了实验形状，但数值上的努力大大增加。温度演化对性质函数是敏感的。本文表明，恒定性质假设在工程上具有一定的应用价值，而变性质假设为进一步的预测提供了更多的现象学信息。(C) 2003 Elsevier Ltd.版权所有。
Theoretical moisture and temperature evolution during carrot slab drying were estimated with non-steady heat and mass transfer equations using constant and variable properties. Experimental drying kinetics of carrot slabs were obtained in order to compare with estimations. The results showed that moisture evolution, estimated for constant properties, reproduces approximately the experimental one, with deviations of experimental shape. Moisture evolution estimation for variable properties reproduces the experimental shape, but numerical effort is considerably increased. Temperature evolution is sensitive with respect to properties functions. This paper shows that constant properties assumption has application for engineering purposes and variable properties gives more phenomenological information for further predictions. (C) 2003 Elsevier Ltd. All rights reserved.