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Heat and Moisture Transfer in Composite Food—Theoretical Analysis of Influence of Surface Conductance and Component Arrangement
Author(s) -
SAKAI NOBORU,
HAYAKAWA KANICHI
Publication year - 1993
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.1365-2621.1993.tb06178.x
Subject(s) - mass transfer , moisture , composite number , chemistry , convection , conductance , heat transfer , granule (geology) , composite material , materials science , thermodynamics , chemical engineering , chromatography , physics , mathematics , combinatorics , engineering
ABSTRACT Heat and moisture transfer in composite bodies undergoing drying was simulated using a previously developed mathematical model which included the chemical potential of moisture as a mass transfer potential. Composite bodies included layered cylinders and concentric spheres consisting of a starch granule hydrate (H) and a hydrate of starch granules‐sucrose 3:l mixture (S). The influence of the following factors on heat and moisture transfer was examined: convective surface mass transfer conductance, initial moisture, and component arrangement. The three factors significantly influenced moisture transfer white they had slight influence on heat transfer. Overall drying rate of each composite body was infhrenced interactively by moisture fluxes, which were caused by a surrounding drying medium and by a mass transfer potential difference across the interface of H and S.