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Equipment’s role on the drying process of chestnut (Castanea sativa Mill.) fruits

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dc.contributor.authorLamas, Hugo Manuel
dc.contributor.authorRamalhosa, Elsa Cristina Dantas
dc.contributor.authorMorais, Alcina Maria Miranda Bernardo de
dc.date.accessioned2015-05-11T10:29:41Z
dc.date.available2015-05-11T10:29:41Z
dc.date.issued2015
dc.description.abstractIn 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.por
dc.description.versioninfo:eu-repo/semantics/submittedVersion
dc.identifier.citationLAMAS, 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.273-286por
dc.identifier.doi10.1504/IJCAET.2015.068337
dc.identifier.eid84926486305
dc.identifier.eissn1757-2665
dc.identifier.issn1757-2657
dc.identifier.urihttp://hdl.handle.net/10400.14/17529
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInderscience Enterprises
dc.subjectChestnut fruitspor
dc.subjectAir dryingpor
dc.subjectEquipmentpor
dc.subjectConvection ovenpor
dc.subjectParallel flow tray dryerpor
dc.subjectFluidised bed dryerpor
dc.subjectDrying modellingpor
dc.subjectNewton modelpor
dc.subjectDiffusion approach modelpor
dc.subjectTwo-term modelpor
dc.subjectApparent diffusivitypor
dc.subjectActivation energypor
dc.subjectCastanea sativa millpor
dc.titleEquipment’s role on the drying process of chestnut (Castanea sativa Mill.) fruitspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage286
oaire.citation.issue2
oaire.citation.startPage273
oaire.citation.titleInternational Journal of Computer Aided Engineering and Technology
oaire.citation.volume7
person.familyNameLamas
person.familyNameRamalhosa
person.familyNameBernardo
person.givenNameHugo
person.givenNameElsa
person.givenNameAlcina M.M.
person.identifierM-5215-2013
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-4122-7338
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id7006325245
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc3da9e36-b02d-44b7-b497-766f2c64c7e1
relation.isAuthorOfPublicationcfe8b544-7353-4935-b263-e2b2e32e476d
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f

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