Shape factors for the analysis of diffusion in air drying of grains
- 1 December 1987
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 22 (6) , 701-705
- https://doi.org/10.1111/j.1365-2621.1987.tb00539.x
Abstract
Summary: The shape factors (φ) of different varieties of wheat, corn (maize), rice, sorghum, sunflower seeds and soybean have been experimentally determined. Shape factor values ranged from 0.63 to 0.99. These values are useful for correcting literature moisture diffusion coefficients in grains of different shapes, obtained from the analysis of drying curves; this allows direct comparison of diffusivity in different grains.Keywords
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