Asset Details
Do you wish to reserve the book?
TOMATO INFRARED DRYING: MODELING AND SOME COEFFICIENTS OF THE DEHYDRATION PROCESS
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
TOMATO INFRARED DRYING: MODELING AND SOME COEFFICIENTS OF THE DEHYDRATION PROCESS
Do you wish to request the book?
TOMATO INFRARED DRYING: MODELING AND SOME COEFFICIENTS OF THE DEHYDRATION PROCESS
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
TOMATO INFRARED DRYING: MODELING AND SOME COEFFICIENTS OF THE DEHYDRATION PROCESS
2012
Overview
Infrared dehydration is more advantageous than the convective system
under similar conditions, and studying this process is important to
further develop equipment and procedures. Thus, the aim of this work
was to study the dehydration process of tomato ( Solanum lycopersicum
L.) slices obtained by infrared drying at three different maturity
stages throughout two different procedures: Firstly, the drying model
was determined by applying the mass and energy balances under wet bulb
temperature for the constant drying rate period and secondly, the mass
effective diffusion coefficient was determined throughout the
experimental data and the theory of diffusion of the liquid phase for
the decreasing drying rate period. Tomato fruits cv. Santa Cruz were
used. Three maturity stages were selected: green (stage 1), orange
(stage 2), and red (stage 3). Mathematical models frequently used to
represent drying of agricultural products were fitted to the
experimental data of tomato drying. The effective diffusion coefficient
was obtained by adjusting the liquid diffusion mathematical model to
the experimental data of the descending period of dehydration. The
two-term model was the best one to represent the tomato dehydration
process. The critical moisture content for tomato dehydration was 2.97
kgw kgdm-1. There is an initial dehydration period in which the drying
rate reaches its maximum (approximately 1.05 kgw kgdm-1, about 3 min).
Three different methods were used to obtain values of the effective
diffusion coefficient, including the finite element method, which had
the lowest values for the least square sum of deviation 1.00 ×
10-7 m2 s-1. The global coefficient of heat transfer was 12.45 W
m-2K-1, and the global coefficient of mass transfer was 0.0105 m s-1.
