master's thesis
Impact of temperature on kinetics of fluid-bed drying of champignons

Danijela Mesarov (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations
Metadata
TitleUtjecaj temperature zraka na kinetiku sušenja šampinjona u fluidiziranom sloju
AuthorDanijela Mesarov
Mentor(s)Mirela Planinić (thesis advisor)
Abstract
U ovom radu ispitivan je utjecaj temperature zraka na kinetiku konvekcijskog sušenja klobuka i stapki šampinjona. Sušenje je provođeno pri brzini strujanja zraka od 4,1 m/s i tempartutama zraka od 50 °C, 60 °C i 70 °C. Za aproksimaciju eksperimentalnih podataka primijenjena su tri matematička modela: Pageov, logaritamski i modiicirani Henderson-Pabis model. Najveća brzina sušenja klobuka i stapki šampinjona ostvarena je pri 70 °C. Za opisivanje kinetike konvekcijskog sušenja u fluiditiranom sloju pokazao se modificirani Henderson-Pabis model.
Keywordsconvenction drying fluid-bed drying drying kinetisc mushrooms
Parallel title (English)Impact of temperature on kinetics of fluid-bed drying of champignons
Committee MembersSrećko Tomas
Mirela Planinić
Ana Bucić-Kojić
Sandra Budžaki
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Unit Operations
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-07-18
Parallel abstract (English)
The aim of this paper was investigation of drying temperature effect on fluid-bed drying kinetics of champignons (caps and pedicles). Drying was done in fluid-bed drier at 4,1 m/s (air velocity) and 50 °C, 60 °C and 70 °C (air temperature). Experimatal data were approximated with three mathematical models: Page, logarithmic and modified Henderson-Pabis model. The highest drying velocity was at 70 °C. Drying data are the best describes by modified Henderson-Pabis model.
Parallel keywords (Croatian)konvekcijsko sušenje fluidizirani sloj kinetika sušenja šampinjoni
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:502344
CommitterIvana Šuvak