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

Research output: Contribution to journalArticle

30 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 languageEnglish
Pages (from-to)47-52
Number of pages6
JournalJournal of Food Engineering
Volume52
Issue number1
DOIs
Publication statusPublished - Mar 2002

Fingerprint

Thermal Conductivity
thermal conductivity
Structural Models
Vegetables
Fruit
drying
vegetables
shrinkage
fruits
physical models
Malus
apples
water content
Temperature
temperature

Keywords

  • Density
  • Parallel models
  • Porosity
  • Series
  • Shrinkage

ASJC Scopus subject areas

  • Food Science

Cite this

A structural generic model to predict the effective thermal conductivity of fruits and vegetables during drying. / Maroulis, Z. B.; Krokida, M. K.; Rahman, M. S.

In: Journal of Food Engineering, Vol. 52, No. 1, 03.2002, p. 47-52.

Research output: Contribution to journalArticle

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