Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage
Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage
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DOI：
10.1016/j.jfoodeng.2006.01.025
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发表时间：
2007-03
影响因子：
5.5
通讯作者：
L. Hassini;S. Azzouz;R. Peczalski;A. Belghith
中科院分区：
文献类型：
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作者：
L. Hassini;S. Azzouz;R. Peczalski;A. Belghith
本文的目的是报告马铃薯水分扩散率数据确定实验对流干燥动力学。两种不同的方法已被应用到评估这个系数。第一个是基于Fickian扩散模型的分析解，该模型通过对实验数据的简单线性回归来确定扩散率。使用真实的样品厚度进行回归，以考虑收缩。第二个是基于固体质量平衡方程和水分传输扩散/对流方程的数值解，这些方程被耦合的固相速度，由于收缩。在模拟的每个时间步，调整扩散率以使计算的和测量的样品平均含水量之间的差异最小化。第一种方法由于存在若干简化假设，只能给出近似结果，第二种方法可作为参考。提出了作为温度和含水量函数的水分扩散率的预测关联式。
The aim of this paper is to report potato moisture diffusivity data determined from experimental convective drying kinetics. Two different methods have been applied to evaluate this coefficient. The first one was based on the analytical solution of a fickian diffusive model which enabled diffusivity determination by simple linear regression over experimental data. The regression was done using the real sample thickness in order to account for shrinkage. The second one was based on a numerical solution of solid mass balance equation and moisture transfer diffusion/convection equation, these equations being coupled by the solid phase velocity due to shrinkage. At each time step of the simulation, the diffusivity was adjusted to minimize the difference between calculated and measured sample mean moisture content. Due to several simplifying hypothesis the first method could only provide approximate results, while the second could be considered as reference. Predictive correlations for moisture diffusivity as function of temperature and moisture content are presented.