Experimental and Theoretical Studies on Drying of Food Materials

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Takao Tsukada¹  Nobumasa Mukai¹  Mitsunori Hozawa¹  Kanathipan Buvanasundaram¹ 

[1] Institutefor Chemical Reaction Science, Tohoku University

关键词: Drying;    Viscoelasticity;    Food Material;    Starch Gel;    Numerical Simulation;   

DOI  :  10.1252/jcej.29.105

来源: Maruzen Company Ltd

【 摘 要 】

References(17)A mathematical model was developed to predict heat and moisture transfer, drying-induced stresses and the material shrinkage of viscoelastic food materials during drying. Potato starch was selected as the model food material and physical and material properties such as moisture diffusivity, thermal conductivity, and viscoelastic properties were measured as a function of temperature and moisture concentration. To verify the numerical model, results of the drying experiments were compared with the numerically ohtained results and were found to be in good agreement with each other.

【 授权许可】

Unknown