Autores
Lamas, Hugo Manuel
Ramalhosa, Elsa Cristina Dantas
Morais, Alcina Maria Miranda Bernardo de
Orientador(es)
Resumo(s)
In the present work, drying of chestnut (Castanea sativa Mill.) fruits was performed at different air temperatures in three equipments - convection oven, parallel flow tray dryer and fluidised bed dryer, at temperatures between 40 and 100°C. 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 (100°C) induced a drying rate ten times faster than the lowest temperature (40°C), reducing drying time. Apparent diffusivity ranged between 7.03 × 10−11 m2 s−1 (40°C, convection oven) and 1.06 × 10−9 m2 s−1 (100°C, 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.
Descrição
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
Contexto Educativo
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
Editora
Inderscience Enterprises