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| Sadin, Rasool; Chegini, Gholamreza; Khodadadi, Mehdi. |
| In this study tomato slices were dried with three thicknesses (3, 5 and 7 mm), three temperatures (60°C, 70°Cand 80°C) and air speed of 1.1 ms-1 in a combined infrared-hot air dryer. Distance from infrared source was 70 cm, while, input air temperature was 60°C. The experiment was conducted as factorial based on a completely randomized design. Results showed that energy consumption reduced along with the increase in temperature and slice thickness. Decrease in the slice thickness from 7 to 3 mm resulted in a significant decrease in drying time. Maximum diffusion coefficient was related to the thickness of 7 mm and the temperature of 80°C, while, the minimum value was related to the thickness of 3 mm and the temperature of 60°C. Effective diffusion... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying time of tomato; Diffusion coefficient; Effective diffusion coefficient; Activation energy; Tomato thin-layer drying; Infrared-hot air dryer. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3780 |
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| Vega-Gálvez,Antonio; Lemus-Mondaca,Roberto; Plaza-Sáez,Daniel; Pérez-Won,Mario. |
| The aim of this research was to study the effect of air-temperature and diet composition on the mass transfer kinetics during the drying process of pellets used for Japanese Abalone (Haliotis discus hannai) feeding. In the experimental design, three temperatures were used for convective drying, as well as three different diet compositions (Diets A, B and C), in which the amount of fishmeal, spirulin, algae, fish oil and cornstarch varied. The water diffusion coefficient of the pellets was determined using the equation of Fick's second law, which resulted in values between 0.84-1.94×10-10 m²/s. The drying kinetics was modeled using Page, Modified Page, Root of time, Exponential, Logarithmic, Two-Terms, Modified Henderson-Pabis and Weibull models. In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Japanese abalone; Pellets; Drying kinetics; Diffusion coefficient; Weibull. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300022 |
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| Coimbra,Lívia Muritiba Pereira de Lima; Arruda,Hayanna Adlley Santos de; Machado,Erilane de Castro Lima; Salgado,Silvana Magalhães; Albuquerque,Sônia Sousa Melo Cavalcanti de; Andrade,Samara Alvachian Cardoso. |
| ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Osmotic dehydration; Mass transfer; Diffusion coefficient; Sapodilla. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800204 |
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| Silva,Lígia C. de M.; Resende,Osvaldo; Oliveira,Daniel E. C. de; Ferreira Junior,Weder N.; Rodrigues,Gabrielly B.. |
| ABSTRACT Drying is the most widely used process to ensure the quality and stability of plant products. Therefore, this study aimed to determine the effective water diffusivity and activation energy in grain sorghum during drying at different temperatures and initial moisture contents. Sorghum grains (cultivar DeKalb 640) were harvested with an initial moisture content of 0.49 kg water kg−1 dry matter. The effective diffusion coefficient was determined from different initial moisture contents of approximately 0.49, 0.40, 0.31, and 0.23 kg water kg−1 dry matter. Grains with different moisture contents were dried under four temperature conditions of 40, 60, 80, and 100 °C on perforated trays. The spherical geometry model was used for liquid diffusion. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diffusion coefficient; Activation energy; Sorghum bicolor L.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000600737 |
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| Guimarães,Rafaiane M.; Oliveira,Daniel E. C. de; Resende,Osvaldo; Silva,Jhessika de S.; Rezende,Thaisa A. M. de; Egea,Mariana B.. |
| ABSTRACT ‘Okara’ is the insoluble part obtained after the aqueous extraction of soybeans, generated in large quantities as a by-product of the ‘tofu’ industry or soybean water-soluble extract. This work aimed to study ‘okara’ convective drying kinetics, determine the effective diffusion coefficient, and obtain activation energy and thermodynamic properties under different drying conditions. The by-product ‘okara’ was obtained from the processing of BRS 257 soybean water-soluble extract, homogenized and dried in a forced-air oven at temperatures of 40, 50, 60 and 70 °C until constant weight. Among the analysed models, Wang & Singh was selected to represent the drying phenomenon. Effective diffusion coefficient increased with the temperature rise, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mathematical modeling; Activation energy; Diffusion coefficient. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600418 |
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