INFRARED DEHYDRATION OF BLANCHED QUINCE SLICES: STUDY ON PROCESS AND MASS TRANSFER CHARACTERISTICS

Autor:	Mohsen Beigi
Rok vydání:	2021
Předmět:	Convection Materials science Moisture Biot number Mechanical Engineering General Chemical Engineering Airflow Analytical chemistry Evaporation General Chemistry Thermal diffusivity medicine.disease Mass transfer medicine Dehydration
Zdroj:	Latin American Applied Research - An international journal. 51:241-247
ISSN:	1851-8796 0327-0793
Popis:	In the present work, moisture removal characteristics of quince slices in a convective tray dryer were studied. The blanched slices (with thicknesses of 3, 5 and 7 mm) were dried at drying temperatures of 50, 60 and 70 °C and air flow rates of 1, 1.5 and 2 m/s. The analytical model proposed by Dincer and Dost was used to determine the mass transfer parameters. The obtained Biot numbers (0.108‒0.293) revealed that both the internal and external resistance control the moisture diffusion within the samples. The moisture diffusivity and convective mass transfer coefficient were found to be in the ranges of 1.578×10-7‒7.331×10-7 m2/s and 2.040×10-5‒3.507×10-5 m/s, respectively. The activation energies for moisture diffusion and surface mass evaporation were determined to be in the ranges of 17.607 to 48.019 kJ/mol and 5.270 to 27.430 kJ/mol, respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b53e38a69a17f313c977cd8bb120b5ce https://doi.org/10.52292/j.laar.2021.766 Zobrazit plný text záznamu