Premium
A method for the calculation of the heat transfer coefficient in potato drying
Author(s) -
Simal Susana,
Berna Angel,
Mulet Antonio,
Rossell Carmen
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740630316
Subject(s) - heat transfer coefficient , thermodynamics , heat transfer , churchill–bernstein equation , parametric statistics , mass transfer coefficient , ntu method , materials science , mass transfer , mechanics , chemistry , mathematics , critical heat flux , physics , nusselt number , statistics , turbulence , reynolds number
A method for the determination of the heat transfer coefficient was proposed for the first falling drying period of potato cubes. During this period, heat and mass transfer were considered as coupled phenomena. Temperature calculation inside the sample was performed using the macroscopic heat transfer balance. The heat transfer coefficient was computed by means of parametric identification, using the Gauss–Newton method. The figure obtained for the heat transfer coefficient shows good agreement with other sources.