ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A computerized method was developed to predict two dimensional, simultaneous heat and moisture transfer in a composite food with chemical reactions, based on the use of the chemical potential as the mass transfer potential. Thermodynamically interactive heat and mass fluxes were included in the mathematical model. Composite cylindrical samples in three layers prepared from a high amylose starch granule hydrate and a mixture of the same dhydrate and sucrose were dried in a forced air dryer to experimentally verify values predicted by the computerized method. The central temperatures and average moisture contents of the samples determined experimentally, agreed well with those predicted theoretically.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb05520.x
