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dc.contributor.author
Ramallo, Laura Ana
dc.contributor.author
Mascheroni, Rodolfo Horacio
dc.date.available
2016-12-22T22:30:09Z
dc.date.issued
2013-02
dc.identifier.citation
Ramallo, Laura Ana; Mascheroni, Rodolfo Horacio; Effect of shrinkage on prediction accuracy of the water diffusion model for pineapple drying; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 36; 1; 2-2013; 66-76
dc.identifier.uri
http://hdl.handle.net/11336/10027
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Diffusional Model
dc.subject
Mass Transfer
dc.subject
Pineapple
dc.subject
Drying
dc.subject.classification
Otras Ingeniería Química
dc.subject.classification
Ingeniería Química
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of shrinkage on prediction accuracy of the water diffusion model for pineapple drying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:09:27Z
dc.identifier.eissn
1745-4530
dc.journal.volume
36
dc.journal.number
1
dc.journal.pagination
66-76
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
dc.description.fil
Fil: Mascheroni, Rodolfo Horacio. Universidad Nacional de la Plata. Facultad de Ingenieria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.journal.title
Journal Of Food Process Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1111/j.1745-4530.2011.00654.x


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