3-DIMENSIONAL HEAT AND MOISTURE TRANSFER WITH VISCOELASTIC STRAIN-STRESS FORMATION IN COMPOSITE FOOD DURING DRYING

被引：54

作者：

ITAYA, Y ^{[1
]}

KOBAYASHI, T ^{[1
]}

HAYAKAWA, KI ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER | 1995年 / 38卷 / 07期

基金：

美国国家科学基金会;

关键词：

D O I：

10.1016/0017-9310(94)00245-Q

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

A simulation model was developed for three-dimensional heat and moisture transfer and viscoelastic hygrostress formation in a composite body undergoing drying. In the model the chemical potential of moisture in the body was used as a mass transfer potential since different materials had different affinities to moisture. The governing equations were solved numerically by a finite element method. The model was validated experimentally through drying experiments using triply layered brick shaped samples made of the hydrates of starch granules and of 3:1 mixture of starch granules and sucrose.

引用

页码：1173 / 1185

页数：13

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