Measurement of coupled heat and moisture transfer coefficients for selected vegetables

Drying Technology

Volumn 15, Issue 1, 1997, Pages 71-94

  Mukherjee, D ^a   Puri, V M ^a   Anantheswaran, R C ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Buttersquash; Coupled coefficients; Heat transfer; Luikov model; Mass transfer; Moisture migration; Potato; Turnip; Yam

Indexed keywords

DIFFUSION; HEAT TRANSFER; MASS TRANSFER; MOISTURE; POROSITY; THERMAL CONDUCTIVITY; THERMAL GRADIENTS; THERMAL VARIABLES MEASUREMENT;

CAPPED COLUMN; COUPLED COEFFICIENTS; INTERCELLULAR SPACES; LUIKOV MODEL; MOISTURE DIFFUSIVITY; MOISTURE GRADIENT; MOISTURE MIGRATION; OPEN COLUMN; VEGETABLES;

DRYING;

EID: 0030824497     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939708917219     Document Type: Article

References (21)

1. Chen, D., K. Haghighi, R. K. Singh and P. E. Nelson. 1990. Finite element analysis of temperature distribution during microwaved paniculate foods. ASAE Paper No. 906602. ASAE, St. Joseph, MI.
2. Chirife, J. 1983. Fundamentals of the drying mechanism during air dehydration of foods. "Advances in Drying", Vol. 2. Ed. A. J. Majumdar, pp 74-101.
3. Fortes, M. and M. R. Okos. 1978. A non-equilibrium thermodynamics approach to transfer phenomena in capillary porous media. Proceeding of the First Int. Sym. on Drying. Montreal Science Press, pp 100-109.
4. Geankoplis, C. J. 1983. Transport processes and unit operations. Allyn and Bacon, Inc., Newton, MA.
5. Hasain, A., C. S. Chen and J. T. Clayton. 1973. Simultaneous heat and mass diffusion in biological materials. J. Ag. Engg. Res., 18: 343-354.
6. Heldman, D. R. and R. P. Singh. 1981. Food Process Engineering. 2nd Ed. Van Nostrand Reinhold, New York, NY.
7. Jury, W. A. and E. E. Miller. 1974. Measurement of the transport coefficients for coupled flow of heat and moisture in the medium sand. Soil. Sci. Soc. Amer. Proc., 38: 551-557.
8. Lawrence, J. G. and R. P.W. Scott. 1966. Determination of the diffusivity of water in biological tissue.. Nature, 210: 301-303.
9. Lu, R. and V. M. Puri. 1991. Characterization of nonlinear creep behavior of two food products. Journal of Rheology, 35 (6) : 1209-1233
10. Lu, R. and V. M. Puri. 1992. Characterization of nonlinear behavior of apple flesh under stress relaxation. Journal of Rheology, 36 (2) : 303-318
11. Luikov, A. V. 1973. Systems of differential equation of heat and mass transfer in capillary porous bodies. Int. Journal of Heat and Mass Transfer, 18:1-14.
12. Mukherjee, D. 1995. Determination of coupled heat and moisture transfer coefficients for selected vegetables. M.S. Thesis. The Pennsylvania State University, University Park, PA.
13. Mulet, A. 1994. Drying modeling and water diffusivity in carrots and potatoes. J. Food. Engg. Res. 22 (1/4) : 329-348
14. Ofoli, R. Y. and L. J. Segerlind. 1983. Coupled heat and mass transfer in agricultural storage. ASAE Paper No. 834082. St Joseph, MI.
15. Philip, J. R. and D. A. De Vries. 1957. Moisture movement in porous materials under temperature gradients. Trans. Amer. Geophys. Unin., 222-232.
16. Shi, X. Q., and P. F. Maupoey. 1994. Mass transfer in vacuum osmotic dehydration of fruits: a mathematical model approach. Libensmittel-Wissenschaft-&-Technologie., 27 (1) : 67-72.
17. Simal, S., A. Berma, A. Mulet, and C. Rossello. 1993. A method for the calculation of the heat transfer coefficient in potato drying. J. Sci. Food. Agri., 63(3) : 365-367.
18. Tong, C. H., and D. B. Lund, 1990. Effective moisture diffusivity in porous materials as a function of temperature and moisture content. Biotech Prog., 6(1) : 67-75.
19. Welty, J. R., C. E. Wicks, and R. E. Wilson. 1984. Fundamentals of momentum, heat and mass transfer. John Wiley and Sons, Inc., New York, NY.
20. Zhou, L., V. M. Puri, and R. C. Anantheswaran. 1994. Measurement of coefficient for simultaneous heat and mass transfer in food products. Drying Technology, 12 (3): 607-627.
21. Zuritz , C. A. and R. P. Singh. 1981. Mathematical modeling of rough rice drying in spouted bed. J. Food. Proc. Engg., 4:19-52