Please use this identifier to cite or link to this item:
Title: Identification of the receding evaporation front in convective food drying
Authors: Chou, S.K. 
Hawlader, M.N.A. 
Chua, K.J. 
Keywords: Drying rate
Receding evaporating front
Temperature distribution
Issue Date: 1997
Citation: Chou, S.K.,Hawlader, M.N.A.,Chua, K.J. (1997). Identification of the receding evaporation front in convective food drying. Drying Technology 15 (5) : 1353-1367. ScholarBank@NUS Repository.
Abstract: We investigate experimentally the behaviour of the receding evaporation front during the drying of food products by measuring the temperature distribution profile within the potato slab. The effect of key process parameters on the receding speed of this evaporation front is investigated. We show that the square root of the drying time varies linearly with the transient position of the front. Also, the receding velocity of the front is seen to be related to the drying rate of the product as the front decelerates inward to the center of the material.
Source Title: Drying Technology
ISSN: 07373937
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

Page view(s)

checked on Oct 13, 2019

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.