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Pear drying: Experimental validation of a mathematical prediction model

Paper ID Volume ID Publish Year Pages File Format Full-Text
19350 43061 2008 6 PDF Available
Title
Pear drying: Experimental validation of a mathematical prediction model
Abstract

In the present work, drying experiments were carried out with pears of the variety D. Joaquina for a number of different operating conditions, with the purpose of validating a diffusion based model previously developed to represent the drying behaviour of pears in a continuous convective drier, which includes the timely variation of the fruit chemical, physical and thermal properties.The drying experiments were carried out at 30, 40 and 50 °C, with an air containing 60% of relative humidity passing at a variable speed ranging between 0.5 and 1.5 m/s.The pears were dried uncut, after peeling, and the evolution of the moisture content along drying for the different temperatures was analysed and later compared with the resulting curve obtained from the program simulation. Apart from the drying curves, also the time and space evolutions of the moisture and sugar concentrations were analysed, either in terms of experimental essays or in terms of model prediction.The good accordance between the experimental points and the previsions given by the model enables to conclude that the model adequately describes the drying behaviour of the pears under study, in the range of operating conditions tested.

Keywords
Drying; Pear; Diffusion; Fick's law; Modelling; Simulation; Experimental validation
First Page Preview
Pear drying: Experimental validation of a mathematical prediction model
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 4, December 2008, Pages 248–253
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering