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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1978
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| 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 |
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| Sumario: | 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 |
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