PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Kinetic drying experimental data and mathematical model for sweet cherries (prunus avium)
Autor/es:
ALEJANDRA MABELLINI; MABEL BEATRIZ VULLIOUD; CARLOS ALBERTO MÁRQUEZ AND ANTONIO DE MICHELIS
Revista:
JOURNAL OF FOOD PROCESS ENGINEERING
Referencias:
Año: 2009
ISSN:
0145-8876
Resumen:
Models for food particles and dryers design should be
as simple as possible. A dryer can be visualized as formed by a number of thin
layer beds,ideally one particle deep. Therefore, thin-layer dehydration studies
are anessential step to developing methods for industrial equipment design. In
this work, drying curves were experimentally determined for sweet cherry
fruits, using air temperatures of 50, 60, 70 and 80C; air relative humidities of
5 and 50%; and air velocities of 1, 2, 3 and 5 m/s. A short time analytic
predictive model for diffusion inside solids, fast to run on the computer, was
selected to interpret the data with satisfactory accuracy. By this fitting
procedure, diffusion coefficients of water in sweet cherries were determined to
vary between 6.814 ¥ 10-11 (50C)
and 3.474 ¥ 10-10 (80C)
m2/s. The relationship of diffusivities with temperature was accounted for
by using an Arrhenius-type equation