Considerations on the Diffusivities of Moisture and Aroma Components

Autor: A. A. J. Ketelaars, W.J. Coumans, P.J.A.M. Kerkhof
Rok vydání: 1994
Předmět:
Zdroj: Developments in Food Engineering ISBN: 9781461361497
DOI: 10.1007/978-1-4615-2674-2_136
Popis: Diffusivities, derived from experimental drying curves, depend both on the experimental conditions and the drying model used in the evaluation of the experimental data. Diffusivities derived from experimental moisture profiles do not depend significantly on process conditions and enable an excellent prediction of drying curves at different drying conditions. The mass transport of aroma components should be considered as a ternary diffusion process, which means that three diffusivities are required.
Databáze: OpenAIRE