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Advisor(s)
Abstract(s)
In the present work, the mass transfer properties of pears were determined for three different
drying systems (a solar stove, a direct solar drier, and a drying tunnel), using three calcu-
lation methodologies. The results obtained allowed concluding that the best methodology to
calculate the mass transfer properties is based on Fick’s equation, including shrinkage. The
values of the diffusion coefficients in the solar drier and drying tunnel were similar, whereas
in the solar stove the diffusivity was lower, indicating that the internal moisture transfer
was less efficient. Regarding the mass transfer coefficient, this was higher in the solar drier,
demonstrating a better efficiency of surface mass transfer.
Description
Keywords
diffusivity mass transfer pear drying
Citation
Guiné RPF, Barroca MJ, Silva V. (2013) Mass transfer properties of pears for different drying methods. International Journal of Food Properties, 16 (2), 251-262