A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying

Maroulis, ZB; Krokida, MK; Rahman, MS

dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Rahman, MS	en
dc.date.accessioned	2014-03-01T01:17:24Z
dc.date.available	2014-03-01T01:17:24Z
dc.date.issued	2002	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14508
dc.subject	Density	en
dc.subject	Parallel models	en
dc.subject	Porosity	en
dc.subject	Series	en
dc.subject	Shrinkage	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Density (specific gravity)	en
dc.subject.other	Drying	en
dc.subject.other	Mathematical models	en
dc.subject.other	Moisture	en
dc.subject.other	Porosity	en
dc.subject.other	Shrinkage	en
dc.subject.other	Thermal conductivity	en
dc.subject.other	Shrinkage coefficient	en
dc.subject.other	Fruits	en
dc.subject.other	Density	en
dc.subject.other	Drying	en
dc.subject.other	Fruits	en
dc.subject.other	Moisture	en
dc.subject.other	Porosity	en
dc.subject.other	Shrinkage	en
dc.subject.other	Thermal Conductivity	en
dc.subject.other	Malus x domestica	en
dc.title	A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(01)00084-X	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(01)00084-X	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	A generic structural model to predict the effective thermal conductivity of fruits and vegetables during drying is proposed. The model was applied successfully in the case of apple, It combines a generic structural model for shrinkage and the distribution factor concept for thermal conductivity. The shrinkage coefficient and the distribution factor were used to develop the proposed physical model. Apparent density and thermal conductivity of the material can be calculated as a function of material moisture content and temperature using a minimum number of material characteristics. (C) 2002 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(01)00084-X	en
dc.identifier.isi	ISI:000174129300007	en
dc.identifier.volume	52	en
dc.identifier.issue	1	en
dc.identifier.spage	47	en
dc.identifier.epage	52	en