ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS

Analysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative...

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Detalles Bibliográficos
Autor principal: Vaccarezza, Luis María
Publicado: 1978
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n1_p236_VACCAREZZA
http://hdl.handle.net/20.500.12110/paper_00221147_v43_n1_p236_VACCAREZZA
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v43_n1_p236_VACCAREZZA
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spelling paper:paper_00221147_v43_n1_p236_VACCAREZZA2023-06-08T14:46:00Z ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS Vaccarezza, Luis María Analysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative model was accordingly developed. The model was tested with experimental data on sugar beet root drying and an excellent agreement was now found between theoretical (Fick's law) and experimental thickness dependence of drying rate. Copyright © 1978, Wiley Blackwell. All rights reserved Fil:VACCAREZZA, L.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1978 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n1_p236_VACCAREZZA http://hdl.handle.net/20.500.12110/paper_00221147_v43_n1_p236_VACCAREZZA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Analysis of literature data on air drying of foods during the first falling rate period, showed that the thickness dependence of drying rate is somewhat lower than is predicted by Fick's law. An explanation based on heat transfer effects is proposed to explain this “anomaly” and a quantitative model was accordingly developed. The model was tested with experimental data on sugar beet root drying and an excellent agreement was now found between theoretical (Fick's law) and experimental thickness dependence of drying rate. Copyright © 1978, Wiley Blackwell. All rights reserved
author Vaccarezza, Luis María
spellingShingle Vaccarezza, Luis María
ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
author_facet Vaccarezza, Luis María
author_sort Vaccarezza, Luis María
title ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
title_short ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
title_full ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
title_fullStr ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
title_full_unstemmed ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS
title_sort on the application of fick's law for the kinetic analysis of air drying of foods
publishDate 1978
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v43_n1_p236_VACCAREZZA
http://hdl.handle.net/20.500.12110/paper_00221147_v43_n1_p236_VACCAREZZA
work_keys_str_mv AT vaccarezzaluismaria ontheapplicationoffickslawforthekineticanalysisofairdryingoffoods
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