Simulation of moisture movement during drying a starchy food product—cassava

Abstract

SummaryA mathematical model of the moisture transfer in cassava during drying was developed. The model took into account the dependence of moisture diffusivity on moisture content and temperature and was therefore not made a constant. The solution of the model was achieved by an IBM 360 digital computer which utilized the statement oriented 360 CSMP (Continuous Systems Modelling Program). The predicted moisture profiles were compared with experimental data. The correlation coefficients between the predicted and experimental values ranged between 0.97 and 0.99. The mechanism of moisture transfer was analysed.