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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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dc.contributor.author Filippin, Ana es_ES
dc.contributor.author Tada, Érika Fernanda es_ES
dc.contributor.author Thomeo, João es_ES
dc.contributor.author Mauro, Maria es_ES
dc.date.accessioned 2019-02-15T08:13:50Z
dc.date.available 2019-02-15T08:13:50Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116762
dc.description.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 temperatures, and the second at 60ºC. The shrinkage was correlated with the sample moisture and included in the model that was solved by the finite differences method. The first stage temperatures affected the water diffusivity in the second stage. This model was suitable for simulating the water profiles during the two-stage intermittent drying, showing an efficient fitting to the experimental data. es_ES
dc.description.sponsorship FAPESP, Proc 2017/02808-6 and CNPq. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Thermal intermittence es_ES
dc.subject Coefficient diffusion effective es_ES
dc.subject Shrinkage es_ES
dc.subject Apple drying es_ES
dc.title Modeling and simulation of intermittent drying of high moisture foods es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7715
dc.relation.projectID info:eu-repo/grantAgreement/FAPESP//2017%2F02808-6/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7715 es_ES
dc.description.upvformatpinicio 465 es_ES
dc.description.upvformatpfin 472 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7715 es_ES
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo es_ES


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