Publicación: DRYING OF POROUS MATERIALS. EXPERIMENTS AND MODELLING AT PORE LEVEL
Fecha
2008
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FOOD ENGINEERING: INTEGRATED APPROACHES
Resumen
DRYING OF POROUS MATERIALS IS IMPORTANT IN THE PROCESSING INDUSTRY, MAINLY IN FOOD MANUFACTURING. THE CLASSICAL DRYING THEORY HAS BEEN WIDELY STUDIED (BARBOSA-CÁNOVAS AND VEGA-MERCADO, 1996). THIS APPROACH IS BASED ON EXPERIMENTAL DETERMINATION OF THE EFFECTIVE DIFFUSION COEFFICIENTS AS A FUNCTION OF WATER SATURATION. A DIFFERENT APPROACH IS BASED ON THE STUDY OF DRYING MECHANISMS AT PORE LEVEL (SEGURA AND TOLEDO, 2005A; SEGURA AND TOLEDO, 2005B; LAURINDO AND PRAT, 1998).
