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

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..

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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:

Item Type: Article
Uncontrolled Keywords: Brassica campistris var. toria, mustard, rape, drying
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 06 Rapeseed
Divisions: CFTRI Resource Centres > Hyderabad
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 04:48
Last Modified: 28 Dec 2011 09:45
URI: http://ir.cftri.com/id/eprint/3808

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