Effective moisture diffusivity of onion slices undergoing infrared convective drying
作者： Pankaj B. Pathare , G.P. Sharma
DOI: 10.1016/J.BIOSYSTEMSENG.2005.12.010
关键词:
摘要: Drying experiments of onion slices (6 mm thickness) were carried out by using infrared convective drying. Infrared drying was observed to be a falling rate process. The average effective moisture diffusivity ranged between 0·2514×10 −10 and 0·3233×10 m 2 s −1 . values increased for the same air temperature velocity as applied radiation intensity increased. Average decreased at all with increase in velocity. activation energy 5·06 10·63 kJ mol It has been indicated that decrease caused an rate.
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