Experimental modelling of infrared drying of industrial grape by-products.

摘要: Abstract The thin-layer infrared drying behaviour of industrial grape by-products was experimentally investigated in the temperature range from 100 to 160 °C. rate found increase with temperature, thus reducing total time. In particular, as raised 100 °C up 160 °C, time period needed reduce moisture content sample 204.32% down 38.89% by weight (dry basis) decreased 60.5 21 min. Using a non-linear regression (Marquart's method) together multiple analysis, mathematical model for process wet residues proposed. values diffusivity coefficients at each were obtained using Fick's second law diffusion. They varied 11.013 × 10−9 26.050 × 10−9 m2/s along range. dependence effective coefficient expressed an Arrhenius type relationship. Activation energy diffusion determined 19.27 kJ/mol.