DRYING EXPERIMENT FOR THE TEACHING OF SIMULTANEOUS MASS AND HEAT TRANSFER
DOI:
https://doi.org/10.18540/jcecvl3iss3pp320-330Keywords:
Drying, Mass Transfer, Heat Transfer, TeachingAbstract
Drying is a process widely applied industrially, especially in food technology. It usually consists of a dehydration operation, removing enough water to halt microbial development. This allows an increased shelf life and a broader range of products available to the consumer, also reducing packaging, storage and transportation costs. This work presents a simple apple dehydration experiment, suited for the teaching of simultaneous mass and heat transfer in engineering classes. The procedure for drying sliced apples in a forced air oven is presented. Data collected was analyzed using the theoretical model proposed by Crank (Crank, 1975), so that it was possible to evaluate the effective diffusion coefficient of moisture. The empiric model proposed by Page (Page, 1949) was also tested to fit data.Downloads
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Published
2017-03-08
How to Cite
Gonçalves, B. J. A., & Figueiredo, K. C. de S. (2017). DRYING EXPERIMENT FOR THE TEACHING OF SIMULTANEOUS MASS AND HEAT TRANSFER. The Journal of Engineering and Exact Sciences, 3(3), 320–330. https://doi.org/10.18540/jcecvl3iss3pp320-330
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Section
Engineering Education and Science Education
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Copyright (c) 2017 The Journal of Engineering and Exact Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.