Abstract
A one-dimensional unsteady state mathematical model of coupled heat and mass transfer equations is developed to simulate the convective drying of individual food. The semi-analytical proposed solution method considers fundamentals of the drying process and takes internal resistances to temperature and moisture into account. Present study describes a novel solution approach of thin layer drying for spatially distributed temperature and moisture content within carrot slices. Temperature and moisture differences of surface and center, heat, and mass Biot numbers are calculated during the drying. In addition, the effects of Biot number and relative humidity on drying kinetics of carrot slices are investigated. The procedure of solution approach and obtained results are expected to be useful to drying industry. The predicted temperature and moisture history of food in drying process is validated with a set of published experimental data. A comparison between the theoretical and experimental results has shown a remarkable agreement.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
