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

doi:10.1016/S0260-8774(01)00084-X

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^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

35 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	47-52
Number of pages	6
Journal	Journal of Food Engineering
Volume	52
Issue number	1
DOIs	https://doi.org/10.1016/S0260-8774(01)00084-X
Publication status	Published - Mar 2002
Externally published	Yes

Keywords

Density
Parallel models
Porosity
Series
Shrinkage

ASJC Scopus subject areas

Food Science

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10.1016/S0260-8774(01)00084-X

Cite this

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abstract = "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.",

keywords = "Density, Parallel models, Porosity, Series, Shrinkage",

author = "Maroulis, {Z. B.} and Krokida, {M. K.} and Rahman, {M. S.}",

year = "2002",

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AU - Krokida, M. K.

AU - Rahman, M. S.

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Y1 - 2002/3

N2 - 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.

AB - 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.

KW - Density

KW - Parallel models

KW - Porosity

KW - Series

KW - Shrinkage

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

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

Abstract

Keywords

ASJC Scopus subject areas

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