ABALONE, RM , LARA ANGULO, MAYRA ANABEL, GASPAR, R , PIACENTINI, RD
No
Dry. Technol.
Article
Científica
0
0
01/01/1994
A1994NG30300008
This work is devoted to the experimental investigation and theoretical modeling of biological products with high initial moisture content which implies significant volume contraction. Firstly, experimental equipment which was designed to continuously determine variations in the global moisture content and in the temperature of the sample is introduced. Furthermore, the equipment is controlled by a PC which records experimental information in real time. In particular, measurement of the radial and temporal distributions of moisture content and temperature during the drying process of the homogeneous porous media potato are given. The mean moisture content and temperature curves are also given. Secondly, results of modeling of drying of biological products, applying Luikov's formalism which considers the simultaneous transfer of heat and mass (water) are presented. Moreover, volume variations due to the drying process are considered and a particular application to potato is given. Finally, the theoretical data of temperature and moisture content of the product are compared with those experimentally obtained. The whole process is described in full detail within a maximun relative error of 1.4 % in temperature and 3.5 % in moisture content.
DRYING; EXPERIMENTAL EQUIPMENT; POTATO DRYING; PRODUCT VOLUME VARIATION; THEORETICAL MODEL