Comparison of diffusion models for description of osmotic dehydration of radish slices dipped in brine
ABSTRACT This paper aims at describing the osmotic dehydration of radish cut into cylindrical pieces, using one- and two-dimensional analytical solutions of diffusion equation with boundary conditions of the first and third kind. These solutions were coupled with an optimizer to determine the process parameters, using experimental data. Three models were proposed to describe the osmotic dehydration of radish slices in brine at low temperature. The two-dimensional model with boundary condition of the third kind well described the kinetics of mass transfers, and it enabled prediction of moisture and solid distributions at any given time.
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Digital revista |
| Idioma: | English |
| Publicado: |
Associação Brasileira de Engenharia Agrícola
2015
|
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000500894 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|