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|Type:||Artigo de evento|
|Title:||Determination Of Effective Diffusivity Of Chicory Root [determinação Da Difusividade Efetiva De Raiz De Chicória]|
|Author:||De Oliveira R.A.|
De Oliveira W.P.
|Abstract:||Inulin is a fructooligosacharide found in diverse agricultural products, amongst them garlic, banana, Jerusalem artichoke and chicory root. Inulin generally is used in developed countries, as a substitute of sugar and/or fat due to its characteristics of fitting as functional and dietary food. Chicory root is usually used as source and raw material for commercial extration of inulin. The experiments consisted on drying sliced chicory roots based on a factorial experimental design in a convective dryer whose alows the air to pass perpendicularly through the tray. Effective diffusivity (dependent variable) has been determined for each experimental combination of independent variables (air temperature and velocity). The data curves have been fitted by the solution of the second Fick law and Page's model. Effective difusivity varied from 3.51 × 10 -10 m 2 s -1 to 1.036 × 10 -10 m 2 s -1. It is concluded that, for the range of studied values, air temperature is the only statistically significant variable. So, a first order mathematical model was obtained, representing effective diffusivity behavior as function of air temperature. The best drying condition was correspondent to the trial using the highest drying air temperature.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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