کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665188 | 464310 | 2015 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes
ترجمه فارسی عنوان
مقایسه بین خشک شدن پیوسته و متناوب کل موزها با استفاده از مدل های تجربی و انتشار برای توصیف فرآیندهای
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کلمات کلیدی
صرفه جویی در زمان، کیفیت محصول، تنش کوچکتر، مدل های خشک کردن،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Four experiments were carried out with continuous and intermittent drying of whole bananas, using hot air. Three intermittent processes were performed with the same intermittency ratio (1/2), with intermittency times of 0.5, 1.0 and 2.0Â h. Dimensionless moisture content as a function of the effective operation time was described by empirical and diffusion models. Peleg model enabled to observe that eight hours of continuous drying were equivalent to four hours of discontinuous process with 1Â h of intermittency. In addition, this model enabled to determine an expression for drying rate and to observe that discontinuous process increase the value of this rate. Diffusion model with boundary of the third kind described well the drying processes and made it possible to realize that the mass transfer Biot number was reduced from 11.5 (continuous) to 0.6 (1Â h of intermittency), indicating that in the discontinuous case the product is submitted to smaller stresses.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 230-236
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 230-236
نویسندگان
Wilton Pereira da Silva, Andréa Fernandes Rodrigues, Cleide Maria D.P.S. e Silva, Deise Souza de Castro, Josivanda Palmeira Gomes,