Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/61855
Type: Artigo de periódico
Title: Diffusional model with and without shrinkage during salted fish muscle drying
Author: Park, KJ
Abstract: The drying process of salted pieces of shark muscle (Carcharhinus limbatus) was accomplished using three air conditions (20 degrees C -40 %RH; 30 degrees C -30 %RH; 40 degrees C -45 %RH) and two air velocities (0.5 m/s; 3.0 m/s). Shrinkage of material during drying was correlated as a linear function between linear dimension and moisture content. The experimental drying data were obtained using both the diffusional model with moisture content parameter (considering no shrinkage) and the diffusional model with moisture concentration parameter (considering shrinkage). The values of effective diffusivity varied between 1.50x10(-10) m(2)/s and 2.85x10(-10) m(2)/s for drying process considering no shrinkage and between 0.87x10(-10) m(2)/s and 1.61x10(-10) m(2)/s for process considering shrinkage. The activation energy was calculated assuming an Arrhenius' type equation. The values were 17.94 kJ/mol with the air velocity of 0.5 m/s and 21.94 kJ/mol with the air velocity of 3.0 m/s for effective diffusivity without shrinkage. The values were 2.04 kJ/mol with the air velocity of 0.5 m/s and 16.12 kJ/mol with the air velocity of 3.0 m/s for effective diffusivity with shrinkage. These low activation energy values, calculated considering the shrinking effect, show that the side effects during drying reduces the effective diffusivity dependence on temperature.
Subject: activation energy
drying
effective diffusivity
shrinkage
Country: EUA
Editor: Marcel Dekker Inc
Rights: fechado
Identifier DOI: 10.1080/07373939808917443
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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