Heat and mass transfer properties of longan shrinking from a spherical to an irregular shape during drying
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Publication Details
Author list: Apinyavisit K., Nathakaranakule A., Mittal G.S., Soponronnarit S.
Publisher: Academic Press
Publication year: 2018
Volume number: 169
Start page: 11
End page: 21
Number of pages: 11
ISSN: 1537-5110
eISSN: 1537-5110
Languages: English-Great Britain (EN-GB)
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Abstract
The heat and mass transfer longan shrinking from a regular spherical shape to an irregular shape during combined microwave with hot air drying (MHD) was investigated. The heat and mass transfer coefficients equations for a spherical shape were modified using modelling and experimental data. A moisture diffusivity equation as a function of temperature and moisture content was also developed. A microwave based heat absorption equation was developed without using conventional microwave properties. The root mean square of errors (RMSE) between predicted and experimental data were 0.070–0.093 d.b. and 1.41–4.81 °C for average moisture content and longan temperature, respectively. Sensitivity analysis of the estimated parameters for the nonlinear equations indicated that global optimum values were determined. © 2018 IAgrE
Keywords
Heat transfer properties, Mass transfer properties, Product shrinkage
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