Modelling of the kinetics of onion drying in the transient phase of drying
2000
Jaros, M. (Agricultural University, Warszawa (Poland))
At convection drying of vegetables the temperature of dried material changes from wet thermometer value to the temperature of drying agent. Assuming that this period is dominated by internal mass exchange and considering temperature variations in dried object, enabled the elaboration of a new model of moisture content changes in dried material. The model relates moisture content to time, temperature and other parameters of the process. Logical and empirical verification, including measurements of drying kinetics of the onion slices, confirmed the correctness of model computations in studied phase of onion drying
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