Abstract
In order to determine the energy needed to artificially dry a product, the latent heat of vaporization of moisture in the product, hfg, must be known. Generally, the expressions for hfg reported in the literature are of the form hfg = h(T)f(M), where h(T) is the latent heat of vaporization of free water, and f(M) is a function of the equilibrium moisture content, M. But expressions of this type contain a simplification because, in this case, the ratio hfg/h would only depend to the moisture content. In this article a more general expression for the latent heat of vaporization, namely hfg = g(M,T), is used to determine hfg for banana. To this end, a computer program was developed which fits automatically about 500 functions, with one or two independent variables, imbedded in its library to experimental data. The program uses nonlinear regression, and classifies the best functions according to the least reduced chi-square. A set of executed statistical tests shows that the generalized expression used in this work given by hfg = g(M,T) produces better results of hfg for bananas than other equations found in the literature.
Highlights
One of the important stages in several productive processes, in the most different areas of human activity, is that regarding the drying of bodies or products constituted by porous materials
In the case of artificial drying, the most common method for agricultural products is to heat up the air, decreasing its relative humidity, and soon after to transfer it, in a given velocity, for the ambient in which it is placed in contact with such product
The objective of this article is to investigate the dependence of the ratio hfg/h with the temperature of the drying air for a given product, and to verify if that dependence is significant in the determination of an expression for hfg
Summary
One of the important stages in several productive processes, in the most different areas of human activity, is that regarding the drying of bodies or products constituted by porous materials. The drying of a wet body can happen in a natural or artificial way. In the case of artificial drying, the most common method for agricultural products is to heat up the air, decreasing its relative humidity, and soon after to transfer it, in a given velocity, for the ambient in which it is placed in contact with such product. There is a continuous process of transfer of heat from air to inside the body. There is transfer of moisture from the interior of the body to its surface, and from the surface to the drying air, in the form of vapor
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
