A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel

作者：Bezerra Carolina Vieira^*; Meller da Silva Luiza H; Correa Danielle Ferreira; Rodrigues Antonio M C

来源：International Journal of Heat and Mass Transfer, 2015, 85: 750-755.

DOI：10.1016/j.ijheatmasstransfer.2015.02.027

• Food drying
• Heat transfer
• Mass transfer
• Mathematical modeling

In the present work, the mass transfer characteristics, namely moisture diffusivity and moisture transfer coefficient, of passion fruit peel were evaluated using the analytical model proposed by Dincer and Dost. Passion fruit peels were dried in a single layer at different temperatures (50, 60, and 70 degrees C) and air velocities (2.0 and 3.5 m/s). The results showed a reasonably good agreement between the values predicted from the correlation and the experimental observations. The Biot number, effective moisture diffusivity, and mass transfer coefficient were computed and ranged between 0.1018 and 0.3199, 0.632 x 10(-8) and 1.994 x 10(-8) m(2)/s, and 4.53 x 10(-7) and 8.702 x 10(-7) m/s, respectively.

• 出版日期2015-6