Heat and moisture transfer and hygrophysical changes in elastoplastic hollow cylinder-food during drying

There are many dried foods of hollow cylinder-shapes in the market. Hygrostress cracks form in these foods during drying without a careful process control. The objective of the present work was to develop a simulation method for heat and moisture transfer in hollow cylinder-food coupled with hygrophysical changes. A modified Luikov's model was used for the development together with a virtual work minimization principle, critical tensile stress criterion for crack formation, and critical crack-tip-opening angle criterion for crack propagation. The developed, computerized simulation model was validated through drying experiments of samples made from a starch hydrate.