Physical characteristics and drying kinetics of Portuguese 'Longal' chestnut

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

Resultado de pesquisa

1 Citação (Scopus)

Resumo

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.

Idioma originalEnglish
Título da publicação do anfitrião6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 20102010
Páginas84-91
Número de páginas8
Estado da publicaçãoPublicado - 1 jan. 2010
Evento2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010 - Braganca
Duração: 24 jun. 201026 jun. 2010

Conferência

Conferência2010 6th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2010
País/TerritórioPortugal
CidadeBraganca
Período24/06/1026/06/10

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