Latin American applied research
versão impressa ISSN 0327-0793
Transient mass transfer process is analyzed for cassava drying (Manihot Esculenta Crantz) in a pack bed. Experiments were performed in a thermally insulated radial dryer, considering cylindrical pieces of non peeled cassava with three different thicknesses: 4, 6, and 8 mm. The void fractions considered were 0.22, 0.49, 0.64 and 0.66, while the temperature values were 50ºC and 70ºC. The humidity removed from the cassava was measured from 10 pieces randomly selected at the beginning of the process. These pieces were weighed every 15 minutes during a three hours period. From the data gathered a non linear regression model was attained as a function of non dimensional numbers, which is valid for the following ranges: 700≤Re≤1900, 10000≤Sc≤31000, 0<Fo≤4. The fitted regression coefficient is R2adj = 0.87, and the average error when comparing with experimental data is 24%.
Palavras-chave : Drying; Mass Transfer; Transient; Cassava; Food.