A mathematical model of the Torry fish drying kiln
- 1 December 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (4) , 319-338
- https://doi.org/10.1111/j.1365-2621.1969.tb01529.x
Abstract
Summary. Proposed developments of the Torry fish drying kiln have led to a need for a closer understanding of commercial fish drying processes. In order to investigate the effects on fish drying of air velocity, air temperature and humidity, and fish packing density, a mathematical model of the kiln has been proposed. This model establishes partial differential equations for fish weight, air temperature and humidity. the model is applicable to the drying of other materials. A solution is obtained numerically by standard finite difference techniques.Keywords
This publication has 1 reference indexed in Scilit:
- Effects of fat content on diffusion of water in fish muscleJournal of the Science of Food and Agriculture, 1965