Utilize este identificador para referenciar este registo:
|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.
Parallel flow tray dryer
Fluidised bed dryer
Diffusion approach model
Castanea sativa mill
|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.|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
Ficheiros deste registo:
|Equipment’s role on the drying process of chestnut.pdf||407,05 kB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|
Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.