EXPERIMENTAL AND THEORETICAL STUDIES ON DRYING OF FOOD MATERIALS
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概要
- 論文の詳細を見る
A mathematical model was developed to predict heat and moisture transfer, drying-induced stresses and the material shrinkage of viscoelastic food materials during drying. Potato starch was selected as the model food material and physical and material properties such as moisture diffusivity, thermal conductivity, and viscoelastic properties were measured as a function of temperature and moisture concentration. To verify the numerical model, results of the drying experiments were compared with the numerically ohtained results and were found to be in good agreement with each other.
- 社団法人 化学工学会の論文
- 1996-02-20
著者
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HOZAWA Mitsunori
Institute for Chemical Reaction Science, Tohoku University
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Tsukada Takao
Institute For Chemical Reaction Science Tohoku University
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BUVANASUNDARAM Kanathipan
Institute for Chemical Reaction Science, Tohoku University
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MUKAI Nobumasa
Institute for Chemical Reaction Science, Tohoku University
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Mukai Nobumasa
Institute For Chemical Reaction Science Tohoku University
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Hozawa Mitsunori
Institute For Chemical Reaction Science Tohoku University
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