Mathematical Model of Simultaneous Heat and Mass Transfer in Food with Dimensional Changes and Variable Transport Parameters

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Abstract
The variable grid central finite difference method was used in the solution of simultaneous heat and moisture transfer (SHMT) equations with variable transport parameters, providing predictions of local moisture content, temperature, and dimensional changes in an infinite slab at any time during processing. The model was applied to the air drying of ocean perch (Sebastes marinus). Good agreement between experimental results and model predications indicated that the method could be successfully applied to SHMT operations in foods involving dimensional changes.