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

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

研究成果: Article査読

39 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)1438-1445
ページ数8
ジャーナルJournal of Food Science
56
5
DOI
出版ステータスPublished - 1991 9

ASJC Scopus subject areas

  • Food Science

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