2007
DOI: 10.1016/j.jfoodeng.2006.01.051
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Analytical solution for food-drying kinetics considering shrinkage and variable diffusivity

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Cited by 76 publications
(35 citation statements)
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“…Mendonça et al (2005) estimated the thermal conductivity and volumetric thermal capacity of apples, applying the inverse problem of heat conduction to find an analytical solution to the problem. Ruiz-López and Garcia-Alvarado (2007) proposed an analytical solution for a mass transfer equation for drying considering variable diffusivity. They obtained experimental drying kinetics for sliced mangos at different air temperatures and air velocity to fit their proposed model by means of nonlinear regression with four different degrees of complexity.…”
Section: Crmentioning
confidence: 99%
“…Mendonça et al (2005) estimated the thermal conductivity and volumetric thermal capacity of apples, applying the inverse problem of heat conduction to find an analytical solution to the problem. Ruiz-López and Garcia-Alvarado (2007) proposed an analytical solution for a mass transfer equation for drying considering variable diffusivity. They obtained experimental drying kinetics for sliced mangos at different air temperatures and air velocity to fit their proposed model by means of nonlinear regression with four different degrees of complexity.…”
Section: Crmentioning
confidence: 99%
“…The dimensional changes of the product were considered in the characteristic length for diffusion (L d ) and in bed height (L z ) as (Herman-Lara et al, 2005;Ruiz-López and García-Alvarado, 2007):…”
Section: Model Solvingmentioning
confidence: 99%
“…Commonly a Arrhenius type relationship is used to describe the temperature dependency of the diffusion coefficient as published for different food materials (Bialobrzewski, 2007;Di Scala and Crapiste, 2008;Hii et al, 2009;Roberts et al, 2008;Srikiatden and Roberts, 2006;Srikiatden and Roberts, 2008). Further the moisture content has an important influence on the water diffusivity in various agricultural products (Azzouz et al, 2002;Ruiz-Lopez and Garcia-Alvarado, 2007).…”
Section: Introductionmentioning
confidence: 99%