Abstract
ABSTRACT We present a dryer model for simulating the drying of hygroscopic-porous food products in a tunnel dryer. The model employs an improved receding-front formulation by taking into consideration the material volumetric shrinkage and the variation of the heat and mass transfer coefficient during drying. Predicted results show close agreement when compared with experimental data. We report a parametric analysis using the dryer model to study the drying transient and the need to cascade the drying process so as to maximise the drying potential of the air stream.
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