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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Chilean J. Agric. Res. (1) Autor Almeida da Paixão,Aline (1) Baptestini,Fernanda Machado (1) Botelho,Fernando Mendes (1) Cesar Corrêa,Paulo (1) Corrêa,Paulo Cesar (1) Horta de Oliveira,Gabriel Henrique (1) Machado Baptestini,Fernanda (1) Magalhães,Felipe Elia de Almeida (1) Martins Silva Diniz,Mayra Darliane (1) Santos,Emílio de Souza (1) Mais... Palavra-chave Critical moisture content (2) Constant period (1) Diffusion (1) Falling period (1) Finite element method (1) Heat and mass transfer (1) Malus domestica (1) Mathematical modeling (1) Midilli (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Journal article (1) Ano 2012 (1) 2011 (1) País Brazil (1) Chile (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process Chilean J. Agric. Res. Cesar Corrêa,Paulo; Horta de Oliveira,Gabriel Henrique; Machado Baptestini,Fernanda; Martins Silva Diniz,Mayra Darliane; Almeida da Paixão,Aline. Infrared dehydration is more advantageous than the convective system under similar conditions, and studying this process is important to further develop equipment and procedures. Thus, the aim of this work was to study the dehydration process of tomato (Solanum lycopersicum L.) slices obtained by infrared drying at three different maturity stages throughout two different procedures: Firstly, the drying model was determined by applying the mass and energy balances under wet bulb temperature for the constant drying rate period and secondly, the mass effective diffusion coefficient was determined throughout the experimental data and the theory of diffusion of the liquid phase for the decreasing drying rate period. Tomato fruits cv. Santa Cruz were used. Three... Tipo: Journal article Palavras-chave: Critical moisture content; Diffusion; Finite element method; Heat and mass transfer; Mathematical modeling. Ano: 2012 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000200015 Mathematical modeling of dehydration of 'Fuji' and 'Gala' apples slices using infrared Ciênc. Tecnol. Aliment. Santos,Emílio de Souza; Corrêa,Paulo Cesar; Baptestini,Fernanda Machado; Botelho,Fernando Mendes; Magalhães,Felipe Elia de Almeida. The objective of this work was to determine and model the infrared dehydration curves of apple slices - Fuji and Gala varieties. The slices were dehydrated until constant mass, in a prototype dryer with infrared heating source. The applied temperatures ranged from 50 to 100 °C. Due to the physical characteristics of the product, the dehydration curve was divided in two periods, constant and falling, separated by the critical moisture content. A linear model was used to describe the constant dehydration period. Empirical models traditionally used to model the drying behavior of agricultural products were fitted to the experimental data of the falling dehydration period. Critical moisture contents of 2.811 and 3.103 kgw kgs-1 were observed for the Fuji and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Malus domestica; Constant period; Falling period; Critical moisture content; Midilli. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300035 Registros recuperados: 2 Primeira ... 1 ... Última

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