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Temperature prediction in air drying of food materials: a simple model
Author(s) -
VIOLLAZ P. E.,
SUAREZ C.,
ALZAMORA STELLA
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00951.x
Subject(s) - mass transfer , water content , moisture , thermodynamics , materials science , thermal , diffusion , porous medium , heat transfer , porosity , mechanics , composite material , geotechnical engineering , physics , engineering
Summary The problem of one‐dimensional heat and mass transfer in infinite slabs during drying of porous solids is considered. Assuming a known distribution of moisture and temperature, it is possible to estimate effective thermal and mass diffusion coefficients in solids. In this paper it is demonstrated that from these coefficients the equations describing heat and mass transfer processes in the system are easily integrated to obtain average sample temperature and moisture during drying. These theoretical results may be used to evaluate the effects of the degradation reactions during food drying, which depend on the foodstuff moisture content and temperature.