Article ID Journal Published Year Pages File Type
173342 Computers & Chemical Engineering 2009 9 Pages PDF
Abstract

An approach to model the drying mechanical effects occurring in a single sphere, representing a food model, is proposed. The mechanical properties were evaluated through compression tests and drying kinetics data were obtained under a laminar fluid flow. The Fickian model was used to represent the moisture content profiles and the mechanical model was formulated from elasticity theory. Deformations and cracks predicted from numerical solution were in agreement with experimental observations. This work helped to understand the relationship between mass transfer, shrinkage, stresses, strains and physical degradation.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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