Simulation of moisture movement during drying a starchy food product—cassava
- 1 February 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (1) , 27-36
- https://doi.org/10.1111/j.1365-2621.1982.tb00156.x
Abstract
Summary: A 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.Keywords
This publication has 5 references indexed in Scilit:
- Evaluating Film Coefficient in Single-Kernel DryingTransactions of the ASAE, 1969
- Theoretical and Experimental Studies of Diffusion in Spherical Bodies with a Variable Diffusion CoefficientTransactions of the ASAE, 1969
- The Spectral-Energy Curves of Subdwarfs. II.The Astrophysical Journal, 1968
- Moisture Movement in Hygroscopic Materials A Mathematical AnalysisTransactions of the ASAE, 1961
- The Rate of Drying of Solid Materials.Journal of Industrial & Engineering Chemistry, 1921