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Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems
Author(s) -
Irudayaraj J.,
Wu Y.
Publication year - 1999
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.1365-2621.1999.tb15892.x
Subject(s) - starch , fructose , moisture , mass transfer , filtration (mathematics) , water content , materials science , mathematics , thermodynamics , chemistry , food science , physics , statistics , composite material , geotechnical engineering , engineering
Experiments were conducted to measure the temperature and moisture content of starch and starch‐fructose samples during drying. A two‐dimensional finite element model was developed. An exhaustive parameter estimation technique was applied in conjunction with the model and drying data to estimate the moisture filtration coefficient k p and the surface heat and mass transfer coefficients, h q and h m . Minimization of the deviation between experimental and simulation data resulted in a k p value of 0.51*10 −7 kg.m/N.h and 0.52*10 −7 kg.m/N.h for the starch and starch‐fructose samples. Corresponding values of h q were 15.8 W/m 2 K and 21.2 W/m 2 K and that of h m were 1.12*10 −6 m/s and 0.94*10 −6 m/s respectively.