Heat and mass transfer modeling in air drying of foods

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

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Kiranoudis, CT	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:11:04Z
dc.date.available	2014-03-01T01:11:04Z
dc.date.issued	1995	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11547
dc.subject	Boundary Layer	en
dc.subject	Experimental Data	en
dc.subject	Heat and Mass Transfer	en
dc.subject	Mass Transport	en
dc.subject	Model Building	en
dc.subject	Moisture Content	en
dc.subject	Potato	en
dc.subject	Thermal Conductivity	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.title	Heat and mass transfer modeling in air drying of foods	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/0260-8774(94)00040-G	en
heal.identifier.secondary	http://dx.doi.org/10.1016/0260-8774(94)00040-G	en
heal.language	English	en
heal.publicationDate	1995	en
heal.abstract	Heat and mass transfer modeling in the air drying of solids is considered as a two stage procedure. The former aims to discover the dominant heat and mass transfer phenomena (heat versus mass, internal versus external), the latter aims to formulate empirical equations for the calculation of the corresponding heat and mass transport properties (mass diffusivity, thermal conductivity, boundary heat and mass transfer coefficients). A model discrimination procedure was proposed in the first stage, and a model building procedure was examined in the second stage. The proposed procedures were applied to a wide set of experimental data in potato drying. The resulting model takes into account moisture diffusion and convective heat and mass transfer in the air boundary layer. Moisture diffusivity is dependent on material moisture content and temperature, while heat and mass transfer coefficients can be considered as constants. © 1995.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/0260-8774(94)00040-G	en
dc.identifier.isi	ISI:A1995RC67600009	en
dc.identifier.volume	26	en
dc.identifier.issue	1	en
dc.identifier.spage	113	en
dc.identifier.epage	130	en