Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
687529 | Chemical Engineering and Processing: Process Intensification | 2009 | 8 Pages |
Abstract
This study deals with modelling of convective drying of carrot slices with infrared heat source. Desorption isotherms of carrot were determined at 30, 40 and 60 °C. The GAB model was used to modelize the measured desorption isotherm. The shrinking factor of carrot slice was determined experimentally. A relationship between solid displacement and moisture content of carrot was determined. A simultaneaous heat and moisture transfers model taking into account the product deformation and based on Fick diffusion equation was developed. The model accuratelly predicts moisture content and temperature evolutions as a function of drying time and position in the carrot slices.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Process Chemistry and Technology
Authors
D. Mihoubi, S. Timoumi, F. Zagrouba,