Influence of temperature and drying air velocity on the kinetics of convective drying in the food industry

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of temperature and drying air velocity on the kinetics of convective drying in the food industry

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Influence of temperature and drying air velocity on the kinetics of convective drying in the food industry

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Studentská tvůrčí činnost, sborník 2011

ISBN

978-80-01-04796-5

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

"nečíslov. (ArtNo=D6)"

Název nakladatele

ČVUT v Praze, FS

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

29. 3. 2011

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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