Modelling and simulation of drying phenomena with rheological behaviour

Modelling and simulation of drying phenomena with rheological behaviour

Foods have high moisture contents which are lost during the drying process. This water loss can produce important changes in size that hinder the analysis of heat and mass transport. A model of simultaneous heat and moisture transfer in parallelepiped-shaped potato samples was coupled with a model o...

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Bibliographic Details
Main Authors:	S. Chemkhi, F. Zagrouba, A. Bellagi
Format:	Article
Language:	English
Published:	Brazilian Society of Chemical Engineering 2005-06-01
Series:	Brazilian Journal of Chemical Engineering
Subjects:	Drying of foods Modelling Heat and mass transfer Rheological behaviour Simulation
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322005000200001

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