Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/71939
Type: Artigo de periódico
Title: Some theoretical and experimental considerations on the thin-layer drying of fish crackers: Product expansion assessment
Author: Teixeira, MBF
Tobinaga, S
Misawa, FT
Abstract: Fish crackers are semi-prepared starch-based products which must be expanded just prior to consumption. This work aims at the experimental and theoretical study of the thin-layer drying process of fish crackers in a thin disc geometry. The process was carried out in an insulated cabinet dryer and the experimental kinetic drying data were fitted using the analytical solutions resulting from both a drying model governed by the Fick's second law and a model based on the lumped system, highlighting the adequacy of each of them. Therefore, it was possible to calculate the mass transfer coefficients for seven different blends of fish crackers. Also, the effect of the drying time on the bulk density of the puffed product was evaluated for these seven blends. Both the kinetic drying parameters and the optimal bulk density responses were analyzed using the Simplex-Lattice Design over a mixture triangle within a minimal number of experiments.
Subject: convection
diffusion
drying
fish crackers
physical properties
Simplex-Lattice Design
Country: EUA
Editor: Marcel Dekker Inc
Rights: fechado
Identifier DOI: 10.1080/07373930008917690
Date Issue: 2000
Appears in Collections:Unicamp - Artigos e Outros Documentos

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