Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930701438956
Title: A study of coupled heat and mass transfer in composite food products during convective drying
Authors: Rahman, S.M.A.
Islam, M.R.
Mujumdar, A.S. 
Keywords: Composite food product
Contact resistance
Convection
Diffusion
Drying
Issue Date: Jul-2007
Source: Rahman, S.M.A., Islam, M.R., Mujumdar, A.S. (2007-07). A study of coupled heat and mass transfer in composite food products during convective drying. Drying Technology 25 (7-8) : 1359-1368. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930701438956
Abstract: A two-dimensional liquid diffusion model was developed to predict the variation of transient moisture content and temperature distribution within model composite food products. Rectangular-shaped potato and apple slices were used to form the model composite samples for experimental tests. To verify the predictions of the theoretical model, a series of experiments were conducted on the model composite samples using a heat pump-assisted convective dryer. Effects of using different adhesives to hold the two slices forming the composite products, flipping of the products at selected intervals of time and variation of individual slice thickness were investigated both experimentally and numerically. Predictions of the numerical model are in good agreement with the experimental results.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/59278
ISSN: 07373937
DOI: 10.1080/07373930701438956
Appears in Collections:Staff Publications

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