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.
|ジャーナル||Journal of Food Science|
|出版ステータス||Published - 1991 9|
ASJC Scopus subject areas
- Food Science