Abstract
AbstractThis work presents an analysis of heat and mass transfer of extruded corn meal. Isotherm, thermal conductivity, drying and center temperature data were experimentally obtained for the cylindrically extruded product.Modeling of the drying process was made by incorporating the mechanistic and irreversible thermodynamics approaches for determining heat and mass transfer in capillary‐porous media. The proposed model shows that both liquid and vapor fluxes can be expressed in terms of the same driving‐forces, namely, temperature and equilibrium moisture content gradients. A search technique allowed for the evaluation of both liquid and vapor conductivities.
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