Shrinkage effect on diffusion coefficient during carrot drying
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Kuupäev
2018
Kättesaadav alates
Autorid
Aboltins, A.
Rubina, T.
Palabinskis, J.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Many studies have been previously carried out on the carrot drying and the undergoing
processes. The developed mathematical models provide an opportunity to gain an understanding
of this complex process and its dynamics. But they are sim
plified and based on a number of
assumptions, including calculation of diffusion coefficient values. In one of the previous studies,
the authors of this study determined that the diffusion coefficient is linearly dependent on the
moisture concentration wit
h the assumption that the sample's geometric shape does not change.
The aim of this study is to determine the dependence of the diffusion coefficient on the moisture
concentration taking into account the change in sample thickness during the drying experim
ent.
The experiments were carried out with carrot slices of three different thicknesses: 5
mm, 10
mm
and 15
mm
thickness on the film infrared dryer at temperature 40
°C
. During the experiments,
measurements of the weight and thickness of the slices were pe
rformed.
Using the experimental
data the average
thickness and
diffusion coefficient of slices was calculated depending on the
moisture concentration
.
Obtained results show that thickness depends linearly on the moisture
concentration. Using experimental d
ata and obtained average values of samples thickness, the
values of
diffusion coefficient was calculated. The results indicate that diffusion coefficient value
depend linearly on moisture concentration. Their values are close and tend to zero when the
conc
entration decreases if the thickness changes are taken into account during the experiment.
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Märksõnad
carrot, diffusion coefficient, drying, thickness, articles