Air Impingement Drying of Foods: Modelling Coupled Heat and Mass Transfer and Experimental Validation
A numerical model was developed to predict heat and mass transfers within the product and the boundaries conditions of temperature and airflow around the product during the drying of infinite slabs. Variable thermophysical and hygric properties during the drying were also included in the model. Effe...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2018-08-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/757 |