Determination of thermodynamic properties for vacuum drying of apple slices
عنوان مقاله: Determination of thermodynamic properties for vacuum drying of apple slices
شناسه ملی مقاله: ICMST01_003
منتشر شده در کنفرانس بین المللی علوم مکانیک و صنعت در سال 1394
شناسه ملی مقاله: ICMST01_003
منتشر شده در کنفرانس بین المللی علوم مکانیک و صنعت در سال 1394
مشخصات نویسندگان مقاله:
Fatemeh Nadi - Young Researchers and Elite Club, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
خلاصه مقاله:
Fatemeh Nadi - Young Researchers and Elite Club, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
The aims of this work were to evaluate the thermodynamic properties of the drying process under different air conditions. The Golden delicious cultivar apples, with an initial moisture content on a dry basis of 0.56 (d.b., decimal), were dried at pressures of 0.2 bar with thicknesses of 5 and 7 mm at three temperatures (50, 60, 70°C) until reaching a moisture content of 0.12 (d.b.). The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased with increasing drying temperature.
کلمات کلیدی: liquid diffusivity, enthalpy, entropy, Gibbs free energy
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/512566/