Comparative Study on Diffusivity and Mass Transfer Coefficients of Mushrooms and Vegetables Dried in a Fluidized Bed Dryer Using ANN

Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/1636

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DC Field	Value	Language
dc.contributor.author	Jena, S	-
dc.contributor.author	Sahoo, A	-
dc.date.accessioned	2012-03-13T10:38:53Z	-
dc.date.available	2012-03-13T10:38:53Z	-
dc.date.issued	2012-02	-
dc.identifier.citation	14th Asia Pacific Confederation of Chemical Engineering Congress (Enabling Sustainable Development Through Creative & Innovative Chemical Engineering) 21-24th February- 2012	en
dc.identifier.uri	http://hdl.handle.net/2080/1636	-
dc.description	Copyright belongs to proceeding publisher	en
dc.description.abstract	Attempt has been made to study the diffusivity of mushroom and different vegetables (Radish, Tundli, Lady’s finger and Barabatti one type of Beans) dried through a fluidized bed drier in the present study. Fick’s diffusion equation for particles is used for calculation of effective moisture diffusivity as follows.	en
dc.format.extent	98367 bytes	-
dc.format.mimetype	application/pdf	-
dc.language.iso	en	-
dc.subject	Diffusivity	en
dc.subject	Mass Transfer Coefficient	en
dc.subject	Activation Energy	en
dc.subject	Regression Analysis	en
dc.subject	ANN Modeling	en
dc.subject	RMS Error	en
dc.title	Comparative Study on Diffusivity and Mass Transfer Coefficients of Mushrooms and Vegetables Dried in a Fluidized Bed Dryer Using ANN	en
dc.type	Article	en
Appears in Collections:	Conference Papers

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