| Revue: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000309003 |
| ISSN: | 0104-6632 |
| Autores: | Calzetta Resio, A1 Aguerre, R.J2 Suarez, C3 |
| Instituciones: | 1Universidad de Buenos Aires, Facultad de Ciencias Veterinarias, Buenos Aires. Argentina 2Universidad Nacional de Luján, Departamento de Tecnología, Luján, Buenos Aires. Argentina 3Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Buenos Aires. Argentina |
| Año: | 2005 |
| Periodo: | Jun |
| Volumen: | 22 |
| Número: | 2 |
| Paginación: | 303-309 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | A model for isothermal diffusion of bound water was used to simulate the thin-layer drying kinetics of amaranth grain. The model assumes that the driving force for the transport of bound water is the gradient of spreading pressure. The gradient of spreading pressure was related to the moisture gradient using the GAB isotherm. This variation shows a relative maximum moisture content about 8% (d.b), after which the diffusion coefficient falls sharply as the moisture content is further reduced. To verify the model, drying tests of amaranth grain were conducted at 40 to 70ºC in a laboratory drier from 32.5 to 6% moisture (d.b.). Equilibrium moisture contents were also determined using an electronic hygrometer at temperatures and relative humidities corresponding to drying conditions. The applicability of the model to simulation of drying curves was satisfactory in the full range of moisture |
| Disciplinas: | Química, Ingeniería |
| Palabras clave: | Química de alimentos, Fitotecnia, Amaranto, Secado en capa delgada, Difusión isotérmica, Difusividad de la humedad, Modelos matemáticos |
| Keyword: | Chemistry, Engineering, Food chemistry, Crop husbandry, Amaranth, Thin layer drying, Isothermal diffusion, Moisture diffusivity, Mathematical models |
| Texte intégral: | Texto completo (Ver HTML) |
