6533b833fe1ef96bd129c9eb
RESEARCH PRODUCT
A method for the calculation of the heat transfer coefficient in potato drying
Susana SimalAntonio MuletCarmen RossellAngel Bernasubject
Nutrition and DieteticsNTU methodChemistryMass transferHeat transferFilm temperatureHeat transfer coefficientMechanicsParametric identificationAgronomy and Crop ScienceChurchill–Bernstein equationFood ScienceBiotechnologydescription
A method for the determination of the heat transfer coefficient was proposed for the first falling drying period of potato cubes. During this period, heat and mass transfer were considered as coupled phenomena. Temperature calculation inside the sample was performed using the macroscopic heat transfer balance. The heat transfer coefficient was computed by means of parametric identification, using the Gauss–Newton method. The figure obtained for the heat transfer coefficient shows good agreement with other sources.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-01-01 | Journal of the Science of Food and Agriculture |