Determining of moisture diffusivity and activation energy in drying of apricots.
作者： E. Mirzaee , S. Rafiee , A. Keyhani , Z. Emam-Djomeh
DOI: 10.17221/8/2009-RAE
关键词: Moisture 、 Air drying 、 Materials science 、 Thermodynamics 、 Thermal diffusivity 、 Activation energy 、 Air velocity 、 Wood drying
摘要: In this study, Fick's second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at air temperatures of 40, 50, 60, 70, and 80°C drying velocity 1, 1.5 2 m/s. The experimental curves showed only falling rate period. calculated value varied from 1.7 × 10 -10 1.15 -9 m /s fruit,
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