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...
Gespeichert in:
| Veröffentlicht in: | Nong ye gong cheng xue bao 2014-02, Vol.30 (4), p.286-292 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | chi |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 292 |
|---|---|
| container_issue | 4 |
| container_start_page | 286 |
| container_title | Nong ye gong cheng xue bao |
| container_volume | 30 |
| creator | Zhang, Sai Chen, Junruo Liu, Xianxi |
| description | 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. |
| doi_str_mv | 10.3969/j.issn.1002-6819.2014.04.035 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_miscellaneous_1770371963</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1770371963</sourcerecordid><originalsourceid>FETCH-LOGICAL-p103t-42f09236568b88651f7f3b986f15035c5c2d2c5ab11edc596426b9e1d34ba5233</originalsourceid><addsrcrecordid>eNo9jk1LxDAURbNQcBjnP2Thwk3re3lN2uBKxo8RBtzoekjSRCOdZmzShf_egiJcONyzuFzGrhBq0krffNYx57FGAFGpDnUtAJsalpA8Y6t_f8E2OUcLEqkFaHDFbu9jCHOOaeRhMq6YgR9T7weewiLmWJYac5knz-PIP1LhJk68n77j-H7JzoMZst_8cc3eHh9et7tq__L0vL3bVycEKlUjAmhBSqrOdp2SGNpAVncqoFz-OelEL5w0FtH3TmrVCGW1x54aa6QgWrPr393TlL5mn8vhGLPzw2BGn-Z8wLYFalEroh-sGUzI</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1770371963</pqid></control><display><type>article</type><title>Diffusion fractal model of fruit moisture in hot air drying</title><source>IngentaConnect Free/Open Access Journals</source><creator>Zhang, Sai ; Chen, Junruo ; Liu, Xianxi</creator><creatorcontrib>Zhang, Sai ; Chen, Junruo ; Liu, Xianxi</creatorcontrib><description>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.</description><identifier>ISSN: 1002-6819</identifier><identifier>DOI: 10.3969/j.issn.1002-6819.2014.04.035</identifier><language>chi</language><subject>Air drying ; Diffusion ; Diffusion rate ; Fractal analysis ; Mathematical models ; Moisture ; Porosity ; Shrinkage</subject><ispartof>Nong ye gong cheng xue bao, 2014-02, Vol.30 (4), p.286-292</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Zhang, Sai</creatorcontrib><creatorcontrib>Chen, Junruo</creatorcontrib><creatorcontrib>Liu, Xianxi</creatorcontrib><title>Diffusion fractal model of fruit moisture in hot air drying</title><title>Nong ye gong cheng xue bao</title><description>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.</description><subject>Air drying</subject><subject>Diffusion</subject><subject>Diffusion rate</subject><subject>Fractal analysis</subject><subject>Mathematical models</subject><subject>Moisture</subject><subject>Porosity</subject><subject>Shrinkage</subject><issn>1002-6819</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNo9jk1LxDAURbNQcBjnP2Thwk3re3lN2uBKxo8RBtzoekjSRCOdZmzShf_egiJcONyzuFzGrhBq0krffNYx57FGAFGpDnUtAJsalpA8Y6t_f8E2OUcLEqkFaHDFbu9jCHOOaeRhMq6YgR9T7weewiLmWJYac5knz-PIP1LhJk68n77j-H7JzoMZst_8cc3eHh9et7tq__L0vL3bVycEKlUjAmhBSqrOdp2SGNpAVncqoFz-OelEL5w0FtH3TmrVCGW1x54aa6QgWrPr393TlL5mn8vhGLPzw2BGn-Z8wLYFalEroh-sGUzI</recordid><startdate>20140215</startdate><enddate>20140215</enddate><creator>Zhang, Sai</creator><creator>Chen, Junruo</creator><creator>Liu, Xianxi</creator><scope>7TB</scope><scope>8FD</scope><scope>FR3</scope><scope>KR7</scope></search><sort><creationdate>20140215</creationdate><title>Diffusion fractal model of fruit moisture in hot air drying</title><author>Zhang, Sai ; Chen, Junruo ; Liu, Xianxi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p103t-42f09236568b88651f7f3b986f15035c5c2d2c5ab11edc596426b9e1d34ba5233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>chi</language><creationdate>2014</creationdate><topic>Air drying</topic><topic>Diffusion</topic><topic>Diffusion rate</topic><topic>Fractal analysis</topic><topic>Mathematical models</topic><topic>Moisture</topic><topic>Porosity</topic><topic>Shrinkage</topic><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Sai</creatorcontrib><creatorcontrib>Chen, Junruo</creatorcontrib><creatorcontrib>Liu, Xianxi</creatorcontrib><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Civil Engineering Abstracts</collection><jtitle>Nong ye gong cheng xue bao</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Sai</au><au>Chen, Junruo</au><au>Liu, Xianxi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diffusion fractal model of fruit moisture in hot air drying</atitle><jtitle>Nong ye gong cheng xue bao</jtitle><date>2014-02-15</date><risdate>2014</risdate><volume>30</volume><issue>4</issue><spage>286</spage><epage>292</epage><pages>286-292</pages><issn>1002-6819</issn><abstract>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.</abstract><doi>10.3969/j.issn.1002-6819.2014.04.035</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1002-6819 |
| ispartof | Nong ye gong cheng xue bao, 2014-02, Vol.30 (4), p.286-292 |
| issn | 1002-6819 |
| language | chi |
| recordid | cdi_proquest_miscellaneous_1770371963 |
| source | IngentaConnect Free/Open Access Journals |
| subjects | Air drying Diffusion Diffusion rate Fractal analysis Mathematical models Moisture Porosity Shrinkage |
| title | Diffusion fractal model of fruit moisture in hot air drying |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-15T06%3A27%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Diffusion%20fractal%20model%20of%20fruit%20moisture%20in%20hot%20air%20drying&rft.jtitle=Nong%20ye%20gong%20cheng%20xue%20bao&rft.au=Zhang,%20Sai&rft.date=2014-02-15&rft.volume=30&rft.issue=4&rft.spage=286&rft.epage=292&rft.pages=286-292&rft.issn=1002-6819&rft_id=info:doi/10.3969/j.issn.1002-6819.2014.04.035&rft_dat=%3Cproquest%3E1770371963%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1770371963&rft_id=info:pmid/&rfr_iscdi=true |