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Simulation of moisture movement during drying a starchy food product—cassava
Author(s) -
IGBEKA J. C.
Publication year - 1982
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.1365-2621.1982.tb00156.x
Subject(s) - moisture , thermal diffusivity , water content , constant (computer programming) , environmental science , materials science , thermodynamics , computer science , composite material , physics , engineering , geotechnical engineering , programming language
Summary A mathematical model of the moisture transfer in cassava during drying was developed. The model took into account the dependence of moisture diffusivity on moisture content and temperature and was therefore not made a constant. The solution of the model was achieved by an IBM 360 digital computer which utilized the statement oriented 360 CSMP (Continuous Systems Modelling Program). The predicted moisture profiles were compared with experimental data. The correlation coefficients between the predicted and experimental values ranged between 0.97 and 0.99. The mechanism of moisture transfer was analysed.