= 0.27 18.

61

= 19,2 18.62

2(entrada) = 2( 2 ) 18.63

entrada = 2 18.64

= 18.65
entrada

salida = 2 + 2 18.66

salida = (2) = (2 ) 18.67

= ( ) = ( ) 18.68

2
= 0.0024 ( ) 18.69

= 18.70

res = + 18.71

= tan1 2 / 18.72

medio = 18.73
b()

humeda = . 18.74

= 0,402A {0,5a + 0,5 [1 ( ) ]} 18.75

aire
= +( ) 18.76
(a) liq

3 = 3 (w a) 0,5dar 18.77
6 6

a(s1 s2) = (a2 a1) 18.78

ss1 + aa1 = ss2 + aa2 + L 18.79

()
global = 100 18.80
()

()
evaporacin = 100 18.81
(sat)
Barbosa-Cnovas, G.V. y Vega-Mercado.H. (1996). Dehydration of Food. Chapman and Hall. New York.
Masters, K. (1991). Spray Drying Handbook, 5th ed. Longman Group Limited, UK.

H d a r w s s1 s2 a2 a1L Global
Aab humeda medio res salida entrada liq aire