Bibliographic Details
| Title: |
Influence of heat supply method on drying kinetics of apple and nectarine pomace. |
| Authors: |
Milanovic, M., Komatina, M., Scherzinger, M., Manic, N., Kaltschmitt, M. |
| Source: |
Biomass Conversion & Biorefinery; Jan2025, Vol. 15 Issue 1, p1155-1167, 13p |
| Abstract: |
The aim of this work is to analyze the efficiency of combined conductive-convective drying of juice industry residues (pomace) in comparison to convective drying. The heat supply during drying plays an important role, and in this paper, it is explained how the heat supply method affects moisture removal on the boundary surfaces of the pomace. Additionally, important drying parameters such as effective diffusion coefficient and drying time are calculated. The effective moisture coefficients were in the range from 2.10 to 11.48 ∙ 10−10 m2/s for convective and from 5.04 to 31.51 ∙ 10−10 m2/s for conductive-convective drying. Based on the measurements of the thermal conductivity with the MTPS method, the relationship between thermal conductivity, temperature, and average moisture content was made, and the advantages and disadvantages of conductive-convective heat supply compared to convective drying are discussed. Thermal conductivity of fresh apple and nectarine pomace were found to be 0.434 ± 0.002 W/(m K) and 0.456 ± 0.002 W/(m K), respectively. It is concluded that drying time decreases up to 4 times and the effective moisture diffusivity coefficient increases up to 6.7 times when conductive heat supply was used. The novelty of the paper lies in approach that the effect of heat supply method during drying of fruit pomace could be described and represented by the relationship between drying parameters such as average moisture content and thermal conductivity. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
