Kinetics and modeling of star fruit (Averrhoa carambola L.) drying in a tray dryer - doi: 10.4025/actascitechnol.v32i3.6048
DOI:
https://doi.org/10.4025/actascitechnol.v32i3.6048Keywords:
effective diffusivity, drying, modelingAbstract
In this work, drying curves were obtained for the star fruit (Averrhoa carambola L.) in a tray dryer. From theses curves, drying rates and diffusivity data were also obtained and semi-theoretical models were adjusted. The drying curves were obtained using a tray dryer with temperatures of 50, 60 and 70°C and an air flux of 1.5 m s-1. The Page, Henderson & Pabis and Exponential models were fitted to the experimental data by non-linear regression. All fitted models presented high determination coefficients (R2). The Page model showed the best fit. It was observed that effective diffusivity, calculated by Fick´s law, increased with temperature.Downloads
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Published
2010-11-09
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Food Technology
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How to Cite
Kinetics and modeling of star fruit (Averrhoa carambola L.) drying in a tray dryer - doi: 10.4025/actascitechnol.v32i3.6048. (2010). Acta Scientiarum. Technology, 32(3), 209-313. https://doi.org/10.4025/actascitechnol.v32i3.6048
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