Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17529
Título: Equipment’s role on the drying process of chestnut (Castanea sativa Mill.) fruits
Autor: Lamas, Hugo Manuel
Ramalhosa, Elsa Cristina Dantas
Morais, Alcina M. M. B.
Palavras-chave: Chestnut fruits
Air drying
Equipment
Convection oven
Parallel flow tray dryer
Fluidised bed dryer
Drying modelling
Newton model
Diffusion approach model
Two-term model
Apparent diffusivity
Activation energy
Castanea sativa mill
Data: 2015
Citação: LAMAS, Hugo Manuel; RAMALHOSA, Elsa Cristina Dantas; MORAIS, Alcina M. M. B. - Equipment’s role on the drying process of chestnut (Castanea sativa Mill.) fruits. International Jounal of Computer Aided Engineering and Technology. ISSN 1757-2657. (2015) Vol. 7, nº2, p.273-286
Resumo: In the present work, drying of chestnut (Castanea sativa Mill.) fruits was performed at different air temperatures in three equipment – convection oven, parallel flow tray dryer and fluidised bed dryer, at temperatures between 40 and 100ºC. Newton, diffusion approach and two-term models were found to be adequate in describing the moisture ratio and drying rates along time. For the same temperature, the dehydration processes that involved higher air velocities were > 1.6 times faster. On the other hand, for the same equipment the highest temperature (100ºC) induced a drying rate ten times faster than the lowest temperature (40ºC), reducing drying time. Apparent diffusivity ranged between 7.03 × 10–11 m2 s–1 (40ºC, convection oven) and 1.06 × 10–9 m2 s–1 (100ºC, fluidised bed dryer). In convection oven experiments, the diffusivity in function of temperature was well described by an Arrhenius type function, with an activation energy of 4.08 × 104 J mol–1.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17529
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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