The Effect of Path Diffusion on The Effective Moisture Diffuslvlty in Carrot Slabs |
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Authors: | MA Ruiz-Cabrera MA Salgado-Cervantes KN Walislewski-Kubiak MA y Garc?a-Alvarado |
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Affiliation: | Departamento de Ingenie?a Qu?mica y Bioqu?mica, Instituto Tecnologico de Veracruz P.O. Box 1420 , Veracruz, Ver, 91870, Mexico |
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Abstract: | ABSTRACT In order to evaluate the effect of path diffusion on the average moisture diffusivity in carrot. drying curves for different shaves (slices and cylinders) and temperatures of 50, 60 and 70°C were ohtained takine into consideration the use of an average leneth of carrot sample (slice thickness or the cylinder radio). The. results showed significant differences betuecn radial and axial average diffusivities. Significant differences were also observed between core and annular diffusivity. The experimenta1 drying curves did not show enough evidence on the effect of drying temperature on the average moisture diffusivity. |
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Keywords: | effective water diffusivity food drying |
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