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Sensitivity Analysis for Hygrostress Crack Formation in Cylindrical Food During Drying
Author(s) -
LIU HONG,
ZHOU LIUMING,
HAYAKAWA KANICHI
Publication year - 1997
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.1365-2621.1997.tb04403.x
Subject(s) - biot number , mass transfer , moisture , thermal diffusivity , convection , materials science , thermodynamics , humidity , chemistry , relative humidity , mass transfer coefficient , surface stress , analytical chemistry (journal) , composite material , chromatography , physics , surface energy
A parametric analysis was performed to examine the influence of several factors on stress crack formation in cylindrical food during drying using a previously developed, validated simulation method. They included initial food moisture (W o ), air humidity (R h ) and temperature (T a ), convective surface mass transfer coefficient (h m ), convective surface heat transfer coefficient (h t ), moisture diffusivity (D w ), and initial food diameter (d o ). R h influenced most strongly drying time for crack formation (t cf ), followed by T a and W o . The other 4 parameters in descending order of influence were h m , h t , d o and D w . The influence of all parameters, except W o , was due to their influence on mass transfer Biot number, Bi m , that was closely related to moisture concentration gradient in food. The influence of W o was due to increased critical stress for crack formation with a reduced moisture level.