MATHEMATICAL MODELING OF HEAT AND MOISTURE TRANSFER-RELATED PROPERTIES OF INTERMEDIATE MOISTURE APPLIES
- 1 April 1985
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 8 (3-4) , 191-210
- https://doi.org/10.1111/j.1745-4549.1985.tb00697.x
Abstract
Mathematical models for heat and moisture transfer-related properties of intermediate moisture apples were developed. The models of thermal properties were based on a linear dependence of thermal conductivity on temperature and moisture content, a logarithmic dependence of bulk density on moisture content and a linear dependence of specific heat on moisture content. The effect of moisture content and temperature on moisture diffusivity was modeled by an exponential relationship. The sorption data were adequately fitted by the modified Henderson''s equation.This publication has 23 references indexed in Scilit:
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