Physical characteristics and drying kinetics of Portuguese "Longal" chestnut

Ramalhosa, Elsa; Lamas, Hugo; Pereira, J.A.; Morais, Alcina M.M.B.

http://hdl.handle.net/10198/3942

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Authors

Ramalhosa, Elsa

Lamas, Hugo

Pereira, J.A.

Morais, Alcina M.M.B.

Abstract(s)

Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese ‘Longal’ chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick’s second law equation, and it ranged from 1.25x10-11 m2/s, at 20ºC, to 8.42x10-10 m2/s, at 100ºC.

Keywords

Chestnut Physical characteristics Drying kinetics Fick's Second Law Apparent Diffusivity

URI

http://hdl.handle.net/10198/3942

Citation

Ramalhosa, Elsa; Lamas, Hugo; Pereira, José Alberto; Morais, AMMB (2010). Physical characteristics and drying kinetics of Portuguese "Longal" chestnut.In Cadavez, Vasco; Thiel, Daniel (eds.) FOODSIM'2010 In 6th International Conference on Simulation and Modelling in the Food and Bio-Industry. Bragança: CIMO. p. 184-91. ISBN 9789077381561.