Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process

Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process

A method to estimate the moisture diffusivity (Dm) of fish-sausage is given as a function of local moisture content. The correlation of the moisture diffusivity is determined by matching the time history of the numerically estimated average moisture content and that obtained from an experiment. The...

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Bibliographic Details
Main Authors: Kinnaleth VONGCHANH, Kazuhiko KUDO, Yasuyuki KONISHI, Suwono ARIYADI, Abdurrachim HALIM
Format: Article
Language:English
Published: The Japan Society of Mechanical Engineers 2009-01-01
Series:Journal of Thermal Science and Technology
Subjects:
moisture diffusivity
thermal properties
drying
fish-sausage
shrinkage
Online Access:https://www.jstage.jst.go.jp/article/jtst/4/1/4_1_1/_pdf/-char/en

Internet

https://www.jstage.jst.go.jp/article/jtst/4/1/4_1_1/_pdf/-char/en

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