A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying

Z. B. Maroulis, M. K. Krokida, M. S. Rahman*

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمراجعة النظراء

34 اقتباسات (Scopus)

ملخص

A generic structural model to predict the effective thermal conductivity of fruits and vegetables during drying is proposed. The model was applied successfully in the case of apple. It combines a generic structural model for shrinkage and the distribution factor concept for thermal conductivity. The shrinkage coefficient and the distribution factor were used to develop the proposed physical model. Apparent density and thermal conductivity of the material can be calculated as a function of material moisture content and temperature using a minimum number of material characteristics.

اللغة الأصليةEnglish
الصفحات (من إلى)47-52
عدد الصفحات6
دوريةJournal of Food Engineering
مستوى الصوت52
رقم الإصدار1
المعرِّفات الرقمية للأشياء
حالة النشرPublished - مارس 2002

ASJC Scopus subject areas

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