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Mass transfer during infrared drying of cashew kernel.

Umesh Hebbar, H. and Rastogi, N. K. (2001) Mass transfer during infrared drying of cashew kernel. Journal of Food Engineering, 47 (1). 1-5, 7 ref..

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The aims of this study were to determine the effects of temp. on infrared drying of cashew nuts and investigate mass transfer during this process. Cashew nuts with intact testa layer were dried in an infrared oven (far infrared source, 3-15 mum) at 100, 110 and 120C and moisture content was determined at different time intervals within the range 2.5-30 min. Moisture diffusion coeff. were estimated using a modified solution of Fick's unsteady state diffusion equation; cashew nuts were considered to have spherical configuration in the model. The Arrhenius equation was used to describe the dependence of effective diffusion coeff. on infrared drying temp. The proposed model provided accurate prediction of moisture content of cashew nuts at any given time during the drying process. An activation energy value of 28.7 kJ/mol was calculated for infrared drying of cashew nuts.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 33 Nuts
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 08:42
Last Modified: 28 Aug 2018 06:51
URI: http://ir.cftri.com/id/eprint/7674

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