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Abstract:

The validity of a simplified heat transfer model to predict the temperature of fruit and vegetables during dehydration, has been examined and satisfactory results were found. The main advantage of the model consists in its simplicity because it has an analytical solution. The temperature prediction only requires the knowledge of the food drying slope and a rough estimation of some physical properties. Copyright © 1979, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:A simplified model for predicting the temperatures of foods during air dehydration
Autor:ALZAMORA, S.M.; CHIRIFE, J.; VOILLAZ, P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina
Año:1979
Volumen:14
Número:4
Página de inicio:369
Página de fin:380
DOI: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00882.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v14_n4_p369_ALZAMORA

Referencias:

  • Aguilera, J.M., Chirife, J., Flink, J.M., Karel, M., (1975) Lebensm.-Wiss.-u-Technol., 8, p. 128
  • Alzamora, S.M., Chirife, J., Viollaz, P., Vaccarezza, L.M., (1978) Developments in Drying, , A. S. Mujumdar, Science Press, Princeton, New Jersey, U.S.A
  • Chirife, J., DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT (1971) Journal of Food Science, 36, p. 327
  • Dennison, D.B., Kirk, J.R., OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM (1978) Journal of Food Science, 43, p. 609
  • Dickerson, R.W., Thermal properties of foods (1968) The Freezing Preservation of Foods, 2. , 4th edn, AVI Publishing Co., Westport, Conn., USA
  • Harmathy, T., (1969) Ind. & Eng. Chem. Fund., 8, p. 92
  • Husain, A., Chen, C., Clayton, J., (1973) J. Agric. Engng. Res., 18, p. 343
  • Jason, A.C., (1958), p. 103. , In: Fundamental Aspects of the Dehydration of Foods p.,Soc. Chem. Ind; Labuza, T.P., (1972) CRC Critical Reviews in Food Technology, 3, p. 217
  • Luikov, A.V., Mikhailov, Yu.A., (1965) Theory of Energy and Mass Transfer, , Pergamon Press, New York
  • Luikov, A.V., (1968) Analytical Heat Diffusion Theory, , Academic Press, New York
  • Rha, C.K., (1975) Theory, Determination and Control of Physical Properties of Food Materials, , D. Reidel Publishing Co
  • Riemer, J., Karel, M., SHELF-LIFE STUDIES OF VITAMIN C DURING FOOD STORAGE: PREDICTION OF L-ASCORBIC ACID RETENTION IN DEHYDRATED TOMATO JUICE (1977) Journal of Food Processing and Preservation, 1, p. 293
  • Saguy, I., Mizrahi, S., Villota, R., Karel, M., ACCELERATED METHOD FOR DETERMINING THE KINETIC MODEL OF ASCORBIC ACID LOSS DURING DEHYDRATION (1978) Journal of Food Science, 43, p. 1861
  • Vaccarezza, L.M., Lombardi, J.L., Chirife, J., Heat transfer effects on drying rate of food dehydration (1974) The Canadian Journal of Chemical Engineering, 52, p. 576
  • Vaccarezza, L.M., (1975), M.S. thesis, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina; Wanninger, L.A., Jr., (1972) Fd Technol. Champaign, 26, p. 42
  • Welty, J.R., Wicks, C.E., Wilson, R.E., (1969) Fundamentals of Momentum, Heat and Mass Transfer, , Wiley & Sons
  • Wolf, W., Spiess, W.E.L., Jung, G., (1972) Lebensm.-Wiss.-u.-Technol., 6, p. 94

Citas:

---------- APA ----------
ALZAMORA, S.M., CHIRIFE, J. & VOILLAZ, P. (1979) . A simplified model for predicting the temperatures of foods during air dehydration. International Journal of Food Science & Technology, 14(4), 369-380.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00882.x
---------- CHICAGO ----------
ALZAMORA, S.M., CHIRIFE, J., VOILLAZ, P. "A simplified model for predicting the temperatures of foods during air dehydration" . International Journal of Food Science & Technology 14, no. 4 (1979) : 369-380.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00882.x
---------- MLA ----------
ALZAMORA, S.M., CHIRIFE, J., VOILLAZ, P. "A simplified model for predicting the temperatures of foods during air dehydration" . International Journal of Food Science & Technology, vol. 14, no. 4, 1979, pp. 369-380.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00882.x
---------- VANCOUVER ----------
ALZAMORA, S.M., CHIRIFE, J., VOILLAZ, P. A simplified model for predicting the temperatures of foods during air dehydration. Int. J. Food Sci. Technol. 1979;14(4):369-380.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00882.x