Mathematical model for heat and mass transfer during convective drying of pumpkin

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• 作者：Shailesh G. Agrawal ; ^{shaileshagrawal@che.vnit.ac.in} ; ^{sgagrawal28783@gmail.com} ; Ravi N. Methekar
• 关键词：Food drying ; Mathematical model ; Heat and mass transfer ; Parameter estimation ; Drying mechanisms ; Effective diffusivity
• 刊名：Food and Bioproducts Processing
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：101
• 期：Complete
• 页码：68-73
• 全文大小：692 K
• 卷排序：101

文摘

The first principle model for heat and mass transfer during drying of pumpkin was solved. Arrhenius parameters for effective diffusivity were estimated by fitting the experimental values to model predictions. The estimated values satisfactorily predict drying dynamics for a range of operating conditions.