A MATHEMATICAL-MODEL OF SIMULTANEOUS HEAT AND MOISTURE TRANSFER DURING DRYING OF POTATO

被引：140

作者：

WANG, N

BRENNAN, JG

机构：

[1] Department of Food Science and Technology, University of Reading, Whiteknights, Reading

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 24卷 / 01期

关键词：

D O I：

10.1016/0260-8774(94)P1607-Y

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A mathematical model of simultaneous heat and moisture transfer is proposed for the prediction of moisture and temperature distributions during drying in a slab-shaped solid. The model took into account the effect of moisture-solid interaction at the drying surface by means of sorption isotherms of food. Non-constant physical and thermal properties were also incorporated in the model. The model was applied to the air drying of potatoes. A finite difference method (Crank-Nicolson) was used in the solution of simultaneous heat and moisture transfer equations at different times during drying. When the experimental results were compared with those obtained from the finite difference method, good agreement was found.

引用

页码：47 / 60

页数：14

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