TY - JOUR
T1 - Computerized Model for Strain‐Stress Analysis of Food Undergoing Simultaneous Heat and Mass Transfer
AU - TSUKADA, TAKAO
AU - SAKAI, NOBORU
AU - HAYAKAWA, KAN‐ICHI ‐I
PY - 1991/9
Y1 - 1991/9
N2 - A computerized method was developed for simulating transient state heat and moisture transfer and stress distribution in axisymmetric food undergoing drying process. For this development, a simultaneous heat and moisture transfer model was coupled with the virtual work principle applicable to a body undergoing volumetric changes. The developed method was verified by comparing experimental results with those predicted. Experimental results were obtained by drying cylindrically formed samples of hydrated starch granules. They included central temperature, average concentration histories and photographically observed internal crack formations.
AB - A computerized method was developed for simulating transient state heat and moisture transfer and stress distribution in axisymmetric food undergoing drying process. For this development, a simultaneous heat and moisture transfer model was coupled with the virtual work principle applicable to a body undergoing volumetric changes. The developed method was verified by comparing experimental results with those predicted. Experimental results were obtained by drying cylindrically formed samples of hydrated starch granules. They included central temperature, average concentration histories and photographically observed internal crack formations.
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U2 - 10.1111/j.1365-2621.1991.tb04792.x
DO - 10.1111/j.1365-2621.1991.tb04792.x
M3 - Article
AN - SCOPUS:84985277019
VL - 56
SP - 1438
EP - 1445
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 5
ER -