N. Sakai et Ki. Hayakawa, HEAT AND MOISTURE TRANSFER IN COMPOSITE FOOD THEORETICAL-ANALYSIS OF INFLUENCE OF SURFACE CONDUCTANCE AND COMPONENT ARRANGEMENT, Journal of food science, 58(6), 1993, pp. 1335-1339
Heat and moisture transfer in composite bodies undergoing drying was s
imulated using a previously developed mathematical model which include
d the chemical potential of moisture as a mass transfer potential. Com
posite bodies included layered cylinders and concentric spheres consis
ting of a starch granule hydrate (H) and a hydrate of starch granules-
sucrose 3:1 mixture (S). The influence of the following factors on hea
t and moisture transfer was examined: convective surface mass transfer
conductance, initial moisture, and component arrangement. The three f
actors significantly influenced moisture transfer while they had sligh
t influence on heat transfer. Overall drying rate of each composite bo
dy was influenced interactively by moisture fluxes, which were caused
by a surrounding drying medium and by a mass transfer potential differ
ence across the interface of H and S.