Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During Drying |
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| Authors: | T. Akiyama K. Hayakawa |
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| Affiliation: | Author Akiyama is formerly with Rutgers, the State University of New Jersey, and is currently with the Mechanical Engineering Department, Miyagi National College of Technology, Miyagi 981-1239, Japan.;Author Hayakawa is retired from Cook College, Department of Food Science, Rutgers, the State University, 65 Dudley Road, New Brunswick, NJ 08901-8520. |
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| Abstract: | There are many dried foods of hollow cylinder-shapes in the market. Hygrostress cracks form in these foods during drying without a careful process control. The objective of the present work was to develop a simulation method for heat and moisture transfer in hollow cylinder-food coupled with hygrophysical changes. A modified Luikov's model was used for the development together with a virtual work minimization principle, critical tensile stress criterion for crack formation, and critical crack-tip-opening angle criterion for crack propagation. The developed, computerized simulation model was validated through drying experiments of samples made from a starch hydrate. |
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| Keywords: | elastoplastic food dehydration hollow cylinder-food heat and moisture transfer hygrophysical changes |
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