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

页数：11

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