Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach
Rafaela Duarte Almeida Araújo, Maria Elita Martins Duarte, Mário Eduardo Rangel Moreira Cavalcanti Mata, Maria Eduarda Martins Duarte da Costa, Mylena Olga Pessoa Melo, Renata Duarte Almeida, Manoel Tolentino Leite Filho, Severina de Sousa, Alexandre da Silva Lúcio, Elói Duarte de Mélo, Jonas Leite Cavalcante Neto, Jorge Jacó Alves Martins
Abstract
values varied between 0.9675 and 0.9738, for the Page model, between 0.9809 and 0.9954, for the Cavalcanti Mata model, between 0.9921 and 0.9973 and for the Henderson and Pabis model, between 0.9906 and 0.9976, for the temperatures studied.
Topics & Concepts
NutCashew nutThermodynamicsMathematicsMaterials scienceFood scienceChemistryEngineeringPhysicsMechanical engineeringFood Drying and ModelingFreezing and Crystallization ProcessesGinkgo biloba and Cashew Applications