Influence of temperature and drying air velocity on the kinetics of convective drying in the food industry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F11%3A00180941" target="_blank" >RIV/68407700:21220/11:00180941 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of temperature and drying air velocity on the kinetics of convective drying in the food industry
Original language description
The aim of this study was to test the effect of the drying air change in temperature and velocity on kinetics of convection drying. In this case, the influence on the shape of the drying curve and the total drying time, where in the matter remains less than 5% moisture. This effect was compared for the three basic methods of airflow around the dried subject, which have simulated different types of dryers used in the industry. The drying curves obtained by experimental measurement were applied to eight mathematical models that are most frequently used in the food industry for the convective drying. From these mathematical models the two-term model is most in accord with measured values
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Studentská tvůrčí činnost, sborník 2011
ISBN
978-80-01-04796-5
ISSN
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e-ISSN
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Number of pages
9
Pages from-to
"nečíslov. (ArtNo=D6)"
Publisher name
ČVUT v Praze, FS
Place of publication
Praha
Event location
Praha
Event date
Mar 29, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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