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Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant

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dc.contributor.authorGuiné, Raquel
dc.contributor.authorBrito, Mariana F. S.
dc.contributor.authorRibeiro, Jéssica R. P.
dc.date.accessioned2018-01-29T10:34:45Z
dc.date.available2018-01-29T10:34:45Z
dc.date.issued2017
dc.description.abstractThe present work aimed at studying the mass transfer properties of two plant foods, kiwi (a fruit) and eggplant (a vegetable). For this convective drying experiments were conducted at different temperatures (from 50 to 80 ºC) and an air flow rate of 0.5 m/s, using slices with 6 mm thickness for both products. For the mathematical modelling two different methods were used, one based on the thin layer model and the other based on the Fick’s second law of diffusion. The results obtained allowed concluding that different methodologies allowed to obtain different values of the mass transfer properties, so care must be taken when choosing an appropriate calculation method. Regarding the values of diffusivity and mass transfer coefficient, in all cases they were found to increase with increasing operating temperature. Both the activation energy and the activation energy for convective mass transfer were similar for kiwi and for eggplant, indicating that both foods behave in a very similar way when exposed to the drying conditions tested.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Brito, M.F.S., & Ribeiro, J.R.P. (2017). Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant. International Journal of Food Engineering, 13(7), article nº 20160257. DOI: https://doi.org/10.1515/ijfe-2016-0257pt_PT
dc.identifier.doi10.1515/ijfe-2016-0257pt_PT
dc.identifier.issn1556-3758
dc.identifier.urihttp://hdl.handle.net/10400.19/4793
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://www.degruyter.com/view/j/ijfe.2017.13.issue-7/ijfe-2016-0257/ijfe-2016-0257.xmlpt_PT
dc.subjectActivation energypt_PT
dc.subjectConvective dryingpt_PT
dc.subjectDiffusion coefficientpt_PT
dc.subjectEggplantpt_PT
dc.subjectKiwipt_PT
dc.subjectMass transfer coefficientpt_PT
dc.titleEvaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplantpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage13pt_PT
oaire.citation.issue7pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleInternational Journal of Food Engineeringpt_PT
oaire.citation.volume13pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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