Artículo
Vaccarezza, L.M.; Lombardi, J.L.; Chirife, J. "Heat transfer effects on drying rate of food dehydration" (1974) The Canadian Journal of Chemical Engineering. 52(5):576-579
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Abstract:
This work studies the consequences of neglecting heat transfer effects in the Fick's law solution of food dehydration problems. A semi‐empirical approach is presented which correlates temperature and moisture changes of sugar beet root during the first falling rate period of drying; while the coupled heat and mass transfer equations are not solved rigorously, the approach gives a fairly accurate representation of the experimental results. An improved analysis through Fick's law is possible when the effect of changing sample temperature is considered. Copyright © 1974 Canadian Society for Chemical Engineering
Registro:
| Documento: | Artículo |
| Título: | Heat transfer effects on drying rate of food dehydration |
| Autor: | Vaccarezza, L.M.; Lombardi, J.L.; Chirife, J. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina |
| Año: | 1974 |
| Volumen: | 52 |
| Número: | 5 |
| Página de inicio: | 576 |
| Página de fin: | 579 |
| DOI: | http://dx.doi.org/10.1002/cjce.5450520506 |
| Título revista: | The Canadian Journal of Chemical Engineering |
| Título revista abreviado: | Can. J. Chem. Eng. |
| ISSN: | 00084034 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00084034_v52_n5_p576_Vaccarezza |
Referencias:
- Jason, A.C., (1958), p. 103. , in “Fundamental Aspects of the Dehydration of Foodstuffs”, Soc. Chem. Ind; Saravacos, G.D., Charm, S.E., (1962) Food Technology, 16, p. 78
- Salas, F., Labuza, T.P., (1968) Fod Technology, 22, p. 1576
- Labuza, T.P., Simon, I.B., (1970) Food Technology, 24, p. 712
- Vaccarezza, L.M., Lombardi, J.L., Chirife, J., Journal of Food Technology (in press); Crank, J., (1956) “The Mathematics of Diffusion”, , Oxford Press, Oxford, England
- Sherwood, T.K., The Drying of Solids—IV Application of Diffusion Equations (1932) Industrial & Engineering Chemistry, 24, p. 307
- Rohsenow, W.M., Choi, H.Y., “Heat, Mass, and Momentum Transfer”, , Prentice Hall
- Ames, W., (1965) “Non‐Linear Partial Differential Equations in Engineering”, , Academic Press, New York
- Kreith, F., (1965) “Principles of Heat Transfer”, , 2nd edition, Int. Textbook Co., Scranton, Pennsylvania
- Dickerson, R.W., Jr., “Thermal Properties of Foods” (1968) “The Freezing Preservation of Foods”, 2. , chapter in, fourth edition, AVI Publishing Co., Westport, Connecticut
- Iglesias, H., (1973), “Sorption isotherms of sugar beet root”, Thesis, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina; Harmathy, T., (1969) Ind. & Eng. Chem. Fundamentals, 8, p. 92
- Elsgoltz, L., (1969), “Ecuaciones Diferenciales y Cálculo Variacional”, Editorial MIR, Moscú; Labuza, T.P., (1972), p. 217. , “Nutrient Losses During Drying and Storage of Dehydrated Foods”, CRC Critical Reviews in Food Technology
Citas:
---------- APA ----------
Vaccarezza, L.M., Lombardi, J.L. & Chirife, J. (1974) . Heat transfer effects on drying rate of food dehydration. The Canadian Journal of Chemical Engineering, 52(5), 576-579.http://dx.doi.org/10.1002/cjce.5450520506
---------- CHICAGO ----------
Vaccarezza, L.M., Lombardi, J.L., Chirife, J. "Heat transfer effects on drying rate of food dehydration" . The Canadian Journal of Chemical Engineering 52, no. 5 (1974) : 576-579.http://dx.doi.org/10.1002/cjce.5450520506
---------- MLA ----------
Vaccarezza, L.M., Lombardi, J.L., Chirife, J. "Heat transfer effects on drying rate of food dehydration" . The Canadian Journal of Chemical Engineering, vol. 52, no. 5, 1974, pp. 576-579.http://dx.doi.org/10.1002/cjce.5450520506
---------- VANCOUVER ----------
Vaccarezza, L.M., Lombardi, J.L., Chirife, J. Heat transfer effects on drying rate of food dehydration. Can. J. Chem. Eng. 1974;52(5):576-579.http://dx.doi.org/10.1002/cjce.5450520506
