Abstract
The kinetics of drying fruit and vegetable foodstuffs are studied using a three-dimensional finite element model. The heat transfer effect is taken into account using an overall heat balance. The shrinkage of the sample during drying is also included in the system of equations. Two types of elements are used for the representation of the three-dimensional domain: the right hexahedral prism and the triangular prism. The model predicts accurately the experimental moisture content of fruits and vegetables. Literature values for the diffusion coefficient and the activation energy of diffusion agree well with those obtained by the finite element model.
Published Version
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