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Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder‐food During Drying
Author(s) -
Akiyama T.,
Hayakawa K.
Publication year - 2000
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.1365-2621.2000.tb16000.x
Subject(s) - cylinder , materials science , moisture , work (physics) , composite material , water content , mechanics , mechanical engineering , geotechnical engineering , engineering , physics
There are many dried foods of hollow cylinder‐shapes in the market. Hygrostress cracks form in these foods during drying without a careful process control. The objective of the present work was to develop a simulation method for heat and moisture transfer in hollow cylinder‐food coupled with hygrophysical changes. A modified Luikov's model was used for the development together with a virtual work minimization principle, critical tensile stress criterion for crack formation, and critical crack‐tip‐opening angle criterion for crack propagation. The developed, computerized simulation model was validated through drying experiments of samples made from a starch hydrate.