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Shape factors for the analysis of diffusion in air drying of grains
Author(s) -
AGUERRE R. J.,
GABITTO J. F.,
CHIRIFE J.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00539.x
Subject(s) - thermal diffusivity , sorghum , sunflower , diffusion , moisture , shape factor , agronomy , materials science , mathematics , composite material , geometry , thermodynamics , physics , biology
Summary The shape factors (φ) of different varieties of wheat, corn (maize), rice, sorghum, sunflower seeds and soybean have been experimentally determined. Shape factor values ranged from 0.63 to 0.99. These values are useful for correcting literature moisture diffusion coefficients in grains of different shapes, obtained from the analysis of drying curves; this allows direct comparison of diffusivity in different grains.