Model selection in air drying of foods

Kiranoudis, CT; Maroulis, ZB; Marinos-Kouris, D

dc.contributor.author	Kiranoudis, CT	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:08:56Z
dc.date.available	2014-03-01T01:08:56Z
dc.date.issued	1992	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/10740
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	Food Products - Drying	en
dc.subject.other	Heat Transfer - Mathematical Models	en
dc.subject.other	Mass Transfer - Mathematical Models	en
dc.subject.other	Mathematical Models - Evaluation	en
dc.subject.other	Mathematical Models - Selection	en
dc.subject.other	Air Drying	en
dc.subject.other	Moisture Content	en
dc.subject.other	Phenomenological Models	en
dc.subject.other	Drying	en
dc.title	Model selection in air drying of foods	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373939208916497	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373939208916497	en
heal.language	English	en
heal.publicationDate	1992	en
heal.abstract	The purpose of this investigation is to compare various drying models with respect to (a) the accuracy in calculating the material moisture content and temperature versus time and (b) the computation time required. Mechanistic as well as phenomenological heat and mass transfer models are considered. The mechanistic models are formulated by considering different combinations of mechanisms between (1) moisture diffusion in the solid towards its external surface (2) vaporization and convective transfer of the vapor into the air stream (3) convective heat transfer from the air to the solid's surface (4) conductive heat transfer within the solid mass. The phenomenological model incorporates the drying constant while the mechanistic models incorporate the mass diffusivity, the mass transfer coefficient in the air boundary layer, the thermal conductivity, and the heat transfer coefficient in the air boundary layer. The proposed methodology is applied to experimental data of four vegetables, namely, potato, onion, carrot, and green pepper. The experiments involve three thickness levels, five temperatures, three water activities, and three air velocities. The results obtained concern (a) the standard deviations between experimental and calculated values of material moisture content and temperature, which, in combination with the computation time, are the necessary information for model selection for a special application, and (b) the model parameter estimates which are necessary to use the selected model.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	Drying Technology	en
dc.identifier.doi	10.1080/07373939208916497	en
dc.identifier.isi	ISI:A1992JJ58700015	en
dc.identifier.volume	10	en
dc.identifier.issue	4	en
dc.identifier.spage	1097	en
dc.identifier.epage	1106	en