Abstract
Research of the Characteristic Dimension of the Transfers during the Convective Drying of the Sweet Potato for the Parallelepipedic and Spherical Shapes
Highlights
The drying of agrifood products is taking on a considerable scale [1] [2]
The same thickness e = 1 cm is set for all the samples while the lengths and the widths L × l vary for the purposes of experiments
The results show that the differences between the curves are minimal, going close to zero (0) kge/kgms for the most repetitive ones to 0.109 obtained, as the worst case, for samples 1 and 2 of the parallelepipedal samples P_L = 4 − l = 2 − e = 1 at the 161st minute of drying
Summary
The drying of agrifood products is taking on a considerable scale [1] [2]. The quality of the finished product often leaves something to be desired [3]. It is uncommon to see micro-drying enterprises with uniform stocks of dried products. These problems which plague the development of the field of drying are a consequence of the failure to master transfers during drying [4] [5] [6]. Multiple parameters complicate the evaluation of transfers. We distinguish the external parameters [7] [8], especially related to the drying environment [9]
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