Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

Elsa Ramalhosa; Hugo Lamas; José Alberto Pereira; Alcina M.M.Bernardo Morais

Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

Elsa Ramalhosa, Hugo Lamas, José Alberto Pereira, Alcina M.M.Bernardo Morais

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

1 Citation (Scopus)

Abstract

Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese 'Longal' chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick's second law equation, and it ranged from 1.25×10^-11 m²/s, at 20°C, to 8.42×10^-10 m²/s, at 100°C.

Original language	English
Title of host publication	6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 20102010
Pages	84-91
Number of pages	8
Publication status	Published - 1 Jan 2010
Event	2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010 - Braganca, Portugal Duration: 24 Jun 2010 → 26 Jun 2010

Conference

Conference	2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010
Country/Territory	Portugal
City	Braganca
Period	24/06/10 → 26/06/10

Keywords

Apparent diffusivity
Chestnut
Drying kinetics
Fick's second law
Physical characteristics

Access to Document

http://hdl.handle.net/10400.14/8200

Cite this

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title = "Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut",

abstract = "Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese 'Longal' chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick's second law equation, and it ranged from 1.25×10-11 m2/s, at 20°C, to 8.42×10-10 m2/s, at 100°C.",

keywords = "Apparent diffusivity, Chestnut, Drying kinetics, Fick's second law, Physical characteristics",

author = "Elsa Ramalhosa and Hugo Lamas and Pereira, {Jos{\'e} Alberto} and Morais, {Alcina M.M.Bernardo}",

year = "2010",

month = jan,

day = "1",

language = "English",

isbn = "978-90-77381-56-4",

pages = "84--91",

booktitle = "6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 20102010",

note = "2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010 ; Conference date: 24-06-2010 Through 26-06-2010",

}

Ramalhosa, E, Lamas, H, Pereira, JA & Morais, AMMB 2010, Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut. in 6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 20102010. pp. 84-91, 2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010, Braganca, Portugal, 24/06/10. <http://hdl.handle.net/10400.14/8200>

TY - GEN

T1 - Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

AU - Ramalhosa, Elsa

AU - Lamas, Hugo

AU - Pereira, José Alberto

AU - Morais, Alcina M.M.Bernardo

PY - 2010/1/1

Y1 - 2010/1/1

N2 - Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese 'Longal' chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick's second law equation, and it ranged from 1.25×10-11 m2/s, at 20°C, to 8.42×10-10 m2/s, at 100°C.

AB - Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese 'Longal' chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick's second law equation, and it ranged from 1.25×10-11 m2/s, at 20°C, to 8.42×10-10 m2/s, at 100°C.

KW - Apparent diffusivity

KW - Chestnut

KW - Drying kinetics

KW - Fick's second law

KW - Physical characteristics

UR - http://www.scopus.com/inward/record.url?scp=84898647530&partnerID=8YFLogxK

M3 - Conference contribution

AN - SCOPUS:84898647530

SN - 978-90-77381-56-4

SP - 84

EP - 91

BT - 6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 20102010

T2 - 2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010

Y2 - 24 June 2010 through 26 June 2010

ER -

Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

Abstract

Conference

Keywords

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