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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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The Japan Society of Mechanical Engineers
2009-01-01
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| Series: | Journal of Thermal Science and Technology |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jtst/4/1/4_1_1/_pdf/-char/en |
| _version_ | 1819178453770960896 |
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| author | Kinnaleth VONGCHANH Kazuhiko KUDO Yasuyuki KONISHI Suwono ARIYADI Abdurrachim HALIM |
| author_facet | Kinnaleth VONGCHANH Kazuhiko KUDO Yasuyuki KONISHI Suwono ARIYADI Abdurrachim HALIM |
| author_sort | Kinnaleth VONGCHANH |
| collection | DOAJ |
| description | 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 simulation is based on a semi-two dimensional heat and mass transfer analysis with shrinkage and variable thermal properties. The data of the sausage's properties and its shrinkage during the course of drying are obtained from the experiment. The drying air conditions are 50±2oC of temperature and 0.67±0.02 m/s of velocity with 5.1-6.2% of RH. The size of the specimen is approximately 70, 100 and 10 mm of width, length and thickness, respectively. The calculated result of the drying curve using obtained Dm, local gives an error less than ±1.5%. |
| first_indexed | 2024-12-22T21:42:48Z |
| format | Article |
| id | doaj.art-7582c64988e04d40a7a23ae578c35466 |
| institution | Directory Open Access Journal |
| issn | 1880-5566 |
| language | English |
| last_indexed | 2024-12-22T21:42:48Z |
| publishDate | 2009-01-01 |
| publisher | The Japan Society of Mechanical Engineers |
| record_format | Article |
| series | Journal of Thermal Science and Technology |
| spelling | doaj.art-7582c64988e04d40a7a23ae578c354662022-12-21T18:11:33ZengThe Japan Society of Mechanical EngineersJournal of Thermal Science and Technology1880-55662009-01-014111210.1299/jtst.4.1jtstDevelopment of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying ProcessKinnaleth VONGCHANH0Kazuhiko KUDO1Yasuyuki KONISHI2Suwono ARIYADI3Abdurrachim HALIM4National University of LaosGraduate School of Engineering, Hokkaido UniversityDepartment of Research and Development, Industrial Technology Center HokkaidoMechanical Engineering Department, Institute of Technology of BandungMechanical Engineering Department, Institute of Technology of BandungA 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 simulation is based on a semi-two dimensional heat and mass transfer analysis with shrinkage and variable thermal properties. The data of the sausage's properties and its shrinkage during the course of drying are obtained from the experiment. The drying air conditions are 50±2oC of temperature and 0.67±0.02 m/s of velocity with 5.1-6.2% of RH. The size of the specimen is approximately 70, 100 and 10 mm of width, length and thickness, respectively. The calculated result of the drying curve using obtained Dm, local gives an error less than ±1.5%.https://www.jstage.jst.go.jp/article/jtst/4/1/4_1_1/_pdf/-char/enmoisture diffusivitythermal propertiesdryingfish-sausageshrinkage |
| spellingShingle | Kinnaleth VONGCHANH Kazuhiko KUDO Yasuyuki KONISHI Suwono ARIYADI Abdurrachim HALIM Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process Journal of Thermal Science and Technology moisture diffusivity thermal properties drying fish-sausage shrinkage |
| title | Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process |
| title_full | Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process |
| title_fullStr | Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process |
| title_full_unstemmed | Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process |
| title_short | Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process |
| title_sort | development of a method to estimate moisture diffusivity as a function of local moisture content for the numerical simulation of food drying process |
| topic | moisture diffusivity thermal properties drying fish-sausage shrinkage |
| url | https://www.jstage.jst.go.jp/article/jtst/4/1/4_1_1/_pdf/-char/en |
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