Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage

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dc.contributor.authorTelis-Romero, J.
dc.contributor.authorGabas, A. L.
dc.contributor.authorMenegalli, F. C.
dc.contributor.authorTelis, VRN
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:21:26Z
dc.date.available2014-05-20T15:21:26Z
dc.date.issued2001-01-01
dc.description.abstractFresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte was studied in a fixed bed dryer at temperatures ranging from 50 to 80 degreesC and air velocity of 0.8 m/s. Shrinkage during drying was described by a linear correlation with respect to water content. Evaluation of effective diffusivity as a function of moisture content, with undergoing shrinkage during drying was based on Fourier series solution of Fick's diffusion equation. Effective diffusivity values at moisture contents between 0.09 - 4.23 kg water/kg dry matter were found to be in the range of 2.6 x 10(-10) m(2)/s to 5.4 x 10(-10) m(2)/s, and its dependence on air drying temperature was represented by an Arrhenius type equation. Activation energy increased with decreasing water content in persimmons.en
dc.description.affiliationUniv Estadual Paulista, UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent243-251
dc.identifier.citationProceedings of the Second Inter-american Drying Conference. Veracruz 91860: Isnt Tecnologico Veracruz, p. 243-251, 2001.
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/32581
dc.identifier.wosWOS:000172809000019
dc.language.isoeng
dc.publisherIsnt Tecnologico Veracruz
dc.relation.ispartofProceedings of the Second Inter-american Drying Conference
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectdrying kineticspt
dc.subjecteffective diffusivitypt
dc.subjectshrinkagept
dc.subjectactivation energypt
dc.titleDrying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkageen
dc.typeTrabalho apresentado em evento
dcterms.rightsHolderIsnt Tecnologico Veracruz
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[4]
unesp.author.orcid0000-0002-8361-8767[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE