Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Diffusive model with shrinkage in the thin-layer drying of fish muscles
Author: Pinto, LAA
Tobinaga, S
Abstract: Fish fillets present large variation in volume during drying, due to their high initial moisture content. A kinetical study on the drying of fish muscles in slabs shaped with constant air conditions at three temperature levels is presented. For the modeling of the drying process of these materials, a diffusive model can be used, assuming a one-dimensional volume change. A linear correlation was considered between the thickness of the material and its moisture content, where the linear shrinkage coefficient has been determined. The resulting dimensionless nonlinear partial differential equation was solved numerically by the finite differences technique.
Subject: modeling
fish drying
food drying
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/07373930600612040
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000237026300012.pdf175.42 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.