Characterisation of industrial tomato by-products from infrared drying process

• Autores: Antonio Ruiz Celma, Miriam Tapia Delgado, C. Hernández García, Francisco Cuadros Blázquez, Fernando López Rodríguez
• Localización: Selected Proceedings from the 13th International Congress on Project Engineering: Badajoz, July 2009, 2010, ISBN 978-84-614-0185-7, págs. 303-312
• Idioma: inglés
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• Resumen

  • The thin-layer infrared drying behaviour of industrial tomato residues, peels and seeds, was experimentally investigated in the temperature range from 100ºC to 160ºC. Using a non-linear regression (Marquart´s method) together with a multiple regression analysis, a mathematical model for the thin-layer infrared drying process of industrial tomato residues was proposed. The average values for the diffusivity coefficients at each temperature were obtained using Fick´s second law of diffusion. The temperature dependence of the effective diffusivity coefficient was described following an Arrhenius-type relationship. Activation energy for the moisture diffusion was determined as 22.23 kJ/mol.