Equipment’s role on the drying process of chestnut (Castanea sativa Mill.) fruits

In the present work, drying of chestnut (Castanea sativa Mill.) fruits was performed at different air temperatures in three equipments - convection oven, parallel flow tray dryer and fluidised bed dryer, at temperatures between 40 and 100°C. Newton diffusion approach and two-term models were found t...

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Detalhes bibliográficos
Autor principal: Lamas, Hugo Manuel (author)
Outros Autores: Ramalhosa, Elsa Cristina Dantas (author), Morais, Alcina Maria Miranda Bernardo de (author)
Formato: article
Idioma:eng
Publicado em: 2015
Assuntos:
Chestnut fruits
Air drying
Equipment
Convection oven
Parallel flow tray dryer
Fluidised bed dryer
Drying modelling
Newton model
Diffusion approach model
Two-term model
Apparent diffusivity
Activation energy
Castanea sativa mill
Texto completo:http://hdl.handle.net/10400.14/17529
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/17529

Texto Completo

http://hdl.handle.net/10400.14/17529

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