Moisture diffusivity estimation in carrots

dc.contributor.author	Τσίτσου, Αφροδίτη	el
dc.date.accessioned	2015-01-11T13:37:42Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3764
dc.rights	An error occurred on the license name.	*
dc.rights.uri	An error occurred getting the license - uri.	*
dc.subject	Food--Moisture
dc.subject	εκτίμηση διάχυσης υγρασίας
dc.title	Moisture diffusivity estimation in carrots	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Carrots
heal.classification	Τεχνολογία τροφίμων
heal.classification	Καροτενοειδή
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85020481
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Καροτενοειδή
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050204
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1994
heal.bibliographicCitation	Tsitsou, A. (1994) Moisture diffusivity estimation in carrots. Master thesis. University of Humberside	el
heal.abstract	In this work the estimation of moisture diffusivity in carrot is attempted. In the theoretical part, moisture diffusivity is defined and the available methods of evaluating moisture diffusivity are briefly described . 20 drying experiments at different conditions are realised. The simplified method of slopes is used in order to estimate moisture diffusivity in carrot. During the experiments, constant-rate period was supressed and the succession of two falling-rate periods was observed. A Fickian diffusion coefficient for each falling-rate period is estimated. Moisture diffusivity calculated for carrots in this work, is in the range 1.7836 10-9 - 3.7408 10-8m2/sec for the first falling-rate period and in the range 6.6637 10-10 -1.572610·8 2/sec for the second falling-rate period. The experimental result are represented by an Arrhenius type of relationship. The energy of activation for water diffusion is calculated equal to 921.7 KJ/Kg. The effect of external factors [Tφ (°C), % R.H., u(m/sec)] on moisture diffusivity as well as the succession of drying periods are examined. The assumptions of the model used and the limitations of the simplified method are also discussed.	en
heal.advisorName	Ζόγρας, Νίκος	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true