CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Effect of shrinkage on prediction accuracy of the water diffusion model for pineapple drying
Autor/es:
L.A. RAMALLO; R.H. MASCHERONI
Revista:
JOURNAL OF FOOD PROCESS ENGINEERING
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2012 vol. 36 p. 66 - 76
ISSN:
0145-8876
Resumen:
Drying kinetics of pineapple slabs was analyzed. Fruits were cut into 6 mm thick
slices and dried in a convective cross flow dryer at constant air velocity (1.5 m/s) and
temperature (45, 60 or 75C). Two simple diffusional models were applied for modeling the
mass transfer during pineapple drying. In the first model, fruit shrinkage was ignored and
the analytical solution was applied. In the second model, the premise of variable shrinkage
with moisture content was assumed, and the mass transfer equations were solved through a
finite differences scheme. In addition, an empirical model of drying rate was found. The
average error of moisture estimation was lower for the model with shrinkage. Moisture
diffusivity values increased with temperature and decreased when shrinkage was taken into
account. Results also showed that fruit shrinkage can be represented by a linear function of
moisture content and that volume variation was independent of drying temperature.