Numerical Evaluation of the Non-Isothermal Method for Determination of Moisture Diffusivity

被引：1
|
作者：
Li, Zhanyong [1 ]
Li, Yanhua [1 ]
Ye, Jingsheng [1 ]
Kobayashi, Noriyuki [2 ]
机构：
[1] Tianjin Univ Sci & Technol, Tianjin, Peoples R China
[2] Nagoya Univ, Nagoya, Aichi 4648601, Japan
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2010年 / 6卷 / 01期
关键词：
Arrhenius equation; complex optimization; diffusivity; non-isothermal procedure; KINETIC-PARAMETERS;
D O I：
10.2202/1556-3758.1828
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A non-isothermal (linearly increasing temperature) procedure was used to determine the moisture diffusivity in mass transfer as a function of temperature with the complex optimization method. The effects of heating rate and experimental errors on the prediction accuracy of the parameters in Arrhenius equation were evaluated through pseudo-experimental data randomly generated on the basis of simulation results. An optimum heating rate of 0.01 K/s was found at which the experimental error less than 15% has negligible effect on calculated liquid diffusivity.
引用
收藏
页数：11
相关论文
共 50 条
12345