Diffusion fractal model of fruit moisture in hot air drying
In order to understand the change of food microstructure impact on moisture diffusion and drying rate during the process of hot air drying, using a tortuosity fractal dimension to describe the interconnectivity of banana pore distribution, and using areal fractal dimension to describe the internal n...
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Veröffentlicht in: | Nong ye gong cheng xue bao 2014-02, Vol.30 (4), p.286-292 |
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Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | chi |
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Online-Zugang: | Volltext |
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Zusammenfassung: | In order to understand the change of food microstructure impact on moisture diffusion and drying rate during the process of hot air drying, using a tortuosity fractal dimension to describe the interconnectivity of banana pore distribution, and using areal fractal dimension to describe the internal non-uniformity of pore sizes and shapes, considering the area shrinkage of the material and the pore shrinkage during the hot air drying, a two-dimensional diffusion model was built based on Crank's equation, and the coefficient of diffusion was determined. The experiment was carried out for hot air drying banana in order to validate the model. The results showed that the simulation was in good agreement with the results, so the model was found to describe the variation of the effective diffusion coefficient very satisfactorily. |
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ISSN: | 1002-6819 |
DOI: | 10.3969/j.issn.1002-6819.2014.04.035 |