3-DIMENSIONAL HEAT AND MOISTURE TRANSFER WITH VISCOELASTIC STRAIN-STRESS FORMATION IN COMPOSITE FOOD DURING DRYING

A simulation model was developed for three-dimensional heat and moistu re transfer and viscoelastic hygrostress formation in a composite body undergoing drying. In the model the chemical potential of moisture in the body was used as a mass transfer potential since different materi als had different affinities to moisture. The governing equations were solved numerically by a finite element method. The model was validate d experimentally through drying experiments using triply layered brick shaped samples made of the hydrates of starch granules and of 3:1 mix ture of starch granules and sucrose.