کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223867 464408 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The variable nature of Biot numbers in food drying
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
The variable nature of Biot numbers in food drying
چکیده انگلیسی

Biot numbers (Bi) relate internal and external resistances to mass or heat fluxes and are useful to identify controlling mechanisms. Their variation during drying received little attention despite its importance in model selection. Therefore, variable Bi were analysed in drying of wheat, a low-moisture product, and in the formation of a low-calorie, dehydrated apple-leather (LCAL), a high moisture product. Wheat drying was predicted with a numerical solution from a m.c. of 0.35 kg water/kg dry matter, to find a variable mass transfer Bi that shifted the controlling mechanism from internal–external to internal. From a lower m.c. of 0.205 kg water/kg dry matter, the entire process was internally controlled. Drying of shrinking LCAL was solved with the energy balance. The mass transfer Bi varied from 0.5 to 1600, while the heat transfer Bi, only from 0.25 to 0.5, and a modified version, from 0.25 to 0.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 101, Issue 2, November 2010, Pages 214–222
نویسندگان
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