The study is focused on the phenomenon of diffusion of water through the shells of two coconut species (coconut nucifera) of Cameroun. The kinetics absorption of water was studied experimentally by the gravimetric met...The study is focused on the phenomenon of diffusion of water through the shells of two coconut species (coconut nucifera) of Cameroun. The kinetics absorption of water was studied experimentally by the gravimetric method with discontinuous control of the mass of the samples at the temperature of 23℃. The mature coconut shells were cleaned mechanically, cut in a spherical shape and placed in a drying oven with 105℃ for 4 hours before being plunged in distilled water at 23℃. This study made it possible not only to determine the rate of water absorbed, but also to model the water kinetic absorption of the shells. Of the two models tested (Peleg and Page), the Page model predicted very well the experimental data. The Fick law made it possible to evaluate the effective diffusivity coefficients at the initial and final phases of absorption. The effective diffusivity coefficient was given from the Arrhenius equation.展开更多
Water diffusion of two species of coconut shells (CS) nucifera from Cameroon, in the case of drying, was experimentally studied. The experiment was done with the aid of an oven, by the method of gravimetric batch cont...Water diffusion of two species of coconut shells (CS) nucifera from Cameroon, in the case of drying, was experimentally studied. The experiment was done with the aid of an oven, by the method of gravimetric batch control of the mass of the test samples with the temperatures varied from 70° to 180° Celsius. The shells of mature coconuts from two species were conserved in the laboratory at a temperature ranging between 20° and 23° Celsius for two months before being mechanically cleaned. This study allows not only the determination of the water content of the shells, but also the identification of the drying model. It is thus from the ten model tests, and the statistical analysis shows that the Midilli model best predicted this drying phenomenon. The coefficient of effective diffusion was determined at different temperatures which permitted the evaluation of the activation energy per the Arrhenius equation.展开更多
文摘The study is focused on the phenomenon of diffusion of water through the shells of two coconut species (coconut nucifera) of Cameroun. The kinetics absorption of water was studied experimentally by the gravimetric method with discontinuous control of the mass of the samples at the temperature of 23℃. The mature coconut shells were cleaned mechanically, cut in a spherical shape and placed in a drying oven with 105℃ for 4 hours before being plunged in distilled water at 23℃. This study made it possible not only to determine the rate of water absorbed, but also to model the water kinetic absorption of the shells. Of the two models tested (Peleg and Page), the Page model predicted very well the experimental data. The Fick law made it possible to evaluate the effective diffusivity coefficients at the initial and final phases of absorption. The effective diffusivity coefficient was given from the Arrhenius equation.
文摘Water diffusion of two species of coconut shells (CS) nucifera from Cameroon, in the case of drying, was experimentally studied. The experiment was done with the aid of an oven, by the method of gravimetric batch control of the mass of the test samples with the temperatures varied from 70° to 180° Celsius. The shells of mature coconuts from two species were conserved in the laboratory at a temperature ranging between 20° and 23° Celsius for two months before being mechanically cleaned. This study allows not only the determination of the water content of the shells, but also the identification of the drying model. It is thus from the ten model tests, and the statistical analysis shows that the Midilli model best predicted this drying phenomenon. The coefficient of effective diffusion was determined at different temperatures which permitted the evaluation of the activation energy per the Arrhenius equation.
