Mathematical modelling of thin layer hot air drying of carrot pomace.

@article{Kumar2012MathematicalMO,
  title={Mathematical modelling of thin layer hot air drying of carrot pomace.},
  author={Navneet Kumar and Bhavesh Chandra Sarkar and Harish Kumar Sharma},
  journal={Journal of food science and technology},
  year={2012},
  volume={49 1},
  pages={33-41}
}
Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10(-9) to 4.64… CONTINUE READING