Abstract
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.
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