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Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods
Author(s) -
HONG Y. C.,
BAKSHI A. S.,
LABUZA T. P.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13877.x
Subject(s) - moisture , water content , diffusion , component (thermodynamics) , mass transfer , chemistry , mathematics , materials science , thermodynamics , composite material , chromatography , physics , geotechnical engineering , engineering
A finite element model is described that can be used for predicting moisture transfer in mixed food products during storage. Two of three components (raisins, roasted peanuts, banana chips, and roasted almonds) were packed in a well sealed cup. The rate of moisture transfer between the components was assumed to be limited by the component with the Lowest effective diffusion coefficient divided by the square of half of smallest dimension (i.e., D eff Lo 2 ) value. The surface moisture content of the rate determining component was assumed to be in equilibrium with the other component(s) at all times. The mean error between the experimental and predicted moisture values with time ranged from 0.28% to 0.84% as a percentage of moisture content.