Computerized Model for Strain‐Stress Analysis of Food Undergoing Simultaneous Heat and Mass Transfer

TAKAO TSUKADA, NOBORU SAKAI, KAN‐ICHI ‐I HAYAKAWA

Research output: Contribution to journalArticlepeer-review

38 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1438-1445
Number of pages8
JournalJournal of Food Science
Volume56
Issue number5
DOIs
Publication statusPublished - 1991 Sep

ASJC Scopus subject areas

  • Food Science

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