DRYING EXPERIMENT FOR THE TEACHING OF SIMULTANEOUS MASS AND HEAT TRANSFER

Authors

  • Bruno José Arcanjo Gonçalves Departamento de Engenharia Química Escola de Engenharia Universidade Federal de Minas Gerais
  • Katia Cecilia de Souza Figueiredo Departamento de Engenharia Química Escola de Engenharia Universidade Federal de Minas Gerais

DOI:

https://doi.org/10.18540/jcecvl3iss3pp320-330

Keywords:

Drying, Mass Transfer, Heat Transfer, Teaching

Abstract

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.

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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

Issue

Section

Engineering Education and Science Education