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Drying of toria (Brassica campestris var. toria) seeds. I. Diffusivity characteristics.

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Relation http://ir.cftri.com/3808/
JFE-05-92
 
Title Drying of toria (Brassica campestris var. toria) seeds. I. Diffusivity characteristics.
 
Creator Rao, D. G.
Sridhar, B. S.
Nanjundaiah, G.
 
Subject 02 Drying and Dehydration
06 Rapeseed
 
Description Drying is an operation which involves simultaneous heat and mass
transfer, Hence there is a need for the evaluation of various transport
parameters which are useful in the design of commercial dryers. Therefore,
the di@sivity coeficient at different temperatures (323-353 K) was
evaluated for toria (Brassica campistris var. toria) seeds. Initially, the
equilibrium moisture content-relative humidity (EMC-RH) data were
measured, and the results are reported in the form of Henderson’s
equation. The characteristic drying rate curve was obtained by measuring
the moisture present afrer different times. The diffusivity coefficient was
calculated ffom the above data in the falling rate zone, and the effect of
temperature on the difisivity coeficient was described by an Arrheniustype
relationship:
 
Date 1992
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3808/1/Journal_of_Food_Engineering%2C_Volume_17%2C_Issue_1%2C_1992%2C_Pages_49-58.pdf
Rao, D. G. and Sridhar, B. S. and Nanjundaiah, G. (1992) Drying of toria (Brassica campestris var. toria) seeds. I. Diffusivity characteristics. Journal of Food Engineering, 17 (1). 49-58, 13 ref..