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Computerized Model for Strain‐Stress Analysis of Food Undergoing Simultaneous Heat and Mass Transfer
Author(s) -
TSUKADA TAKAO,
SAKAI NOBORU,
HAYAKAWA KANICHI
Publication year - 1991
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.1365-2621.1991.tb04792.x
Subject(s) - mass transfer , work (physics) , rotational symmetry , moisture , heat transfer , materials science , mechanics , stress (linguistics) , process (computing) , transient (computer programming) , deformation (meteorology) , composite material , thermodynamics , computer science , physics , linguistics , philosophy , operating system
A computerized method was developed for simulating transient state heat and moisture transfer and stress distribution in axisymmetric food undergoing drying process. For this development, a simultaneous heat and moisture transfer model was coupled with the virtual work principle applicable to a body undergoing volumetric changes. The developed method was verified by comparing experimental results with those predicted. Experimental results were obtained by drying cylindrically formed samples of hydrated starch granules. They included central temperature, average concentration histories and photographically observed internal crack formations.