A simplified model for the prediction of drying rates for foods
1990
Sereno, A.M. | Medeiros, G.L.
A simplified mathematical model based on basic physical and transport properties, such as mass and heat diffusivities, is proposed for the prediction of the behaviour of foods during drying. The model takes into account the effect of moisture-solid interaction at the drying surface by means of any sorption equation available and the change in solid density due to shrinking. Fourier's and Fick's laws describe the transfer of heat and mass in the solid. At the surface, mass and heat balances together with the chosen sorption equation are used to represent the vaporization of water. Temperature and moisture-content profiles are obtained by integration of the resulting set of partial differential equations, an implicit-finite-differences algorithm being used. The model, which predicted experimental results for the drying of apple slices and carrot cubes to within 1.1% of the moisture content and 12% of the drying rate, can therefore be used for the determination of drying profiles.
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Эту запись предоставил National Agricultural Library