Determination of Drying Characteristics and Effective Diffusivity for Sugar Cubes

2004 ◽  
Vol 27 (11) ◽  
pp. 1222-1226 ◽  
Author(s):  
C. Akosman
Keyword(s):  
Effective Diffusivity ◽  
Drying Characteristics

scholarly journals Determination of appropriate effective diffusivity for different food materials

2016 ◽  
Vol 35 (3) ◽  
pp. 335-346 ◽  
Author(s):  
M. I. H. Khan ◽  
Chandan Kumar ◽  
M. U. H. Joardder ◽  
M. A. Karim
Keyword(s):  
Effective Diffusivity

scholarly journals Mathematical Modeling and Determination of Effective Diffusivity of Mesquite during Convective Drying

2016 ◽  
Vol 07 (06) ◽  
pp. 814-823 ◽  
Author(s):  
Rennan Pereira de Gusmão ◽  
Thaisa Abrantes Souza Gusmão ◽  
Mário Eduardo Rangel ◽  
Moreira Cavalcanti-Mata ◽  
Maria Elita Martins Duarte
Keyword(s):  
Mathematical Modeling ◽  
Effective Diffusivity ◽  
Convective Drying

scholarly journals Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

2016 ◽  
Vol 20 (8) ◽  
pp. 763-768 ◽  
Author(s):  
Kricelle M. Deamici ◽  
Lucas C. de Oliveira ◽  
Gabriela S. da Rosa ◽  
Elizangela G. de Oliveira
Keyword(s):  
Experimental Data ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Grape Pomace ◽  
Desorption Isotherms ◽  
Drying Curves ◽  
Gab Model ◽  
Kinetics Of ◽  
Moisture Effective Diffusivity

ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tannat’) pomace through desorption isotherms, to evaluate the drying kinetics, determine the coefficient of effective diffusivity and physico-chemically characterize the grape pomace and the product obtained after drying. The desorption isotherms were determined at 50, 60 and 70 ºC and the experimental data were fitted using the GAB model (Gugghenheim, Anderson and de Boer). Drying was evaluated using a 22 factorial experimental design with three center points and effective diffusivity was obtained through the diffusion model of Fick’s second law. The grape pomace was characterized regarding the contents of moisture, protein, carbohydrates, lipids, ash and dietary crude fiber. The obtained isotherms showed sigmoid shape and the experimental data fitted well to the GAB model. The drying curves showed only a decreasing rate period. The effective diffusivity values were within the range for organic materials. Dry grape pomace showed high contents of protein and fiber and can be used in the development of new products, in order to increase the nutritional content and add value to this byproduct.

DETERMINATION OF THE DRYING CHARACTERISTICS OF CASSAVA CHIPS IN PASSIVE SOLAR DRYERS

2007 ◽  
Author(s):  
A. Folarin Alonge ◽  
Kayode Oje ◽  
Busola T Durodola ◽  
(or initial) (or initial)
Keyword(s):  
Drying Characteristics ◽  
Passive Solar
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