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Estimation of the Diffusivities and Mass Transfer Coefficients for the Drying of D. Joaquina Pears

dc.contributor.authorGuiné, Raquel
dc.contributor.authorBarroca, Maria João
dc.date.accessioned2013-07-29T13:56:36Z
dc.date.available2013-07-29T13:56:36Z
dc.date.issued2013
dc.description.abstractPortugal is a tropical country with a long tradition of drying fruits, among which stand the pears. The design of the proper operating conditions relies on the knowledge of the transfer phenomena happening during drying. Hence, the present work aimed at determining the mass transfer properties of pears for convective air drying, based on the diffusion model. The values of the diffusion and mass transfer coefficients for the drying of pears of the variety D. Joaquina were determined for two drying temperatures, 60 ºC and 70 ºC, and the results obtained showed an increase of 38 % in diffusivity and an even more pronounced increase in the mass transfer coefficient, 56 %. Regarding the dimensionless numbers, Biot number ncreased 13 % while Dincer number decrease 28 %.por
dc.identifier.citationGuiné RPF, Barroca MJ. (2013) Estimation of the Diffusivities and Mass Transfer Coefficients for the Drying of D. Joaquina Pears. Proceedings of the World Congress of Engineering - The 2013 International Conference of Systems Biology and Bioengineering, Londres, Reino Unido, p. 1320-1323.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1767
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectPearpor
dc.subjectDissusivitypor
dc.subjectDryingpor
dc.subjectMathematical Modelpor
dc.subjectmass transfer coefficientpor
dc.titleEstimation of the Diffusivities and Mass Transfer Coefficients for the Drying of D. Joaquina Pearspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLondres, Reino Unidopor
oaire.citation.titleWorld Congress of Engineering - The 2013 International Conference of Systems Biology and Bioengineeringpor
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor

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