Physical and transport properties of peas during warm air drying (original) (raw)
1994, Journal of Food Engineering
Warm air drying of peas was studied to assess the effect of drying conditions on some relevant physical properties of the product. Experimental drying data was well correlated by a previously described model where an implicit variation of moisture d@sivity during the dehydration is considered. Using that model, the experimental data could be reproduced within 6.1%. Drying conditions have influenced shrinkage of the product, as expressed by apparent density, and moisture di#usivity but not sorption isotherm. Variation of moisture di@sivity during the process was calculated using the method of slopes. The results were shown to be consistent with assumptions included in the drying model considered. NOTATION % Water activity cP Specific heat @J/kg per%) C Parameter for GAB equation (eqn (2)) C,-C, Parameters for Lozano equation (eqn (1)) D Effective diffusivity of water in solids (m*/s) Fo Fourier number (= Dt/R2) h Surface heat transfer coefficient (W/m* per "C) H, Absolute humidity of air (kg/kg dry basis (db)) k Parameter for GAB equation (eqn (2)) K Thermal conductivity of solid (W/m per"(Z)
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