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EFFECT of VOLUME CHANGE IN FOODS ON the TEMPERATURE and MOISTURE CONTENT PREDICTIONS of SIMULTANEOUS HEAT and MOISTURE TRANSFER MODELS
Author(s) -
BALABAN M.
Publication year - 1990
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1990.tb00041.x
Subject(s) - shrinkage , biot number , water content , moisture , volume (thermodynamics) , mass transfer , thermodynamics , heat transfer , chemistry , materials science , composite material , physics , geotechnical engineering , geology , organic chemistry
Temperature and moisture content predictions of two models of simultaneous heat and moisture transfer (SHMT) in foods with and without the assumption of volume change were compared. In the first model, thermophysical and transport parameters were kept constant. In the second model, these were taken as variable functions of temperature and moisture content. Comparison of the results of both models with and without shrinkage assumption showed that there can be significant differences in predicted moisture and temperature gradients, and average moisture contents and temperatures. Biot numbers for heat and mass transfer, and the extent of overall shrinkage with moisture loss are important factors affecting these differences. the predictions of the second model were compared to experimental drying data with shrinkage. the variable‐grid finite difference method can be used successfully to solve model equations involving volume changes.