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Modeling and simulation of intermittent drying of high moisture foods

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Modeling and simulation of intermittent drying of high moisture foods

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Filippin, A.; Tada, ÉF.; Thomeo, J.; Mauro, M. (2018). Modeling and simulation of intermittent drying of high moisture foods. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 465-472. https://doi.org/10.4995/IDS2018.2018.7715

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116762

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Title: Modeling and simulation of intermittent drying of high moisture foods
Author:
Issued date:
Abstract:
[EN] This study aimed at the modeling and simulation of intermittent drying to be applied to highly deformable moist foods such as apples. Mass transport modeling considered two stages: the first at 95, 85 and 75ºC air ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Thermal intermittence , Coefficient diffusion effective , Shrinkage , Apple drying
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7715
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7715
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Thanks:
FAPESP, Proc 2017/02808-6 and CNPq.
Type: Capítulo de libro Comunicación en congreso

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