On The Drying of Food Products in a Tunnel Dryer
作者： S. K. Chou , M.N.A. Hawlader , K. J. Chua
DOI: 10.1080/07373939708917265
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摘要: ABSTRACT We present a dryer model for simulating the drying of hygroscopic-porous food products in tunnel dryer. The employs an improved receding-front formulation by taking into consideration material volumetric shrinkage and variation heat mass transfer coefficient during drying. Predicted results show close agreement when compared with experimental data. report parametric analysis using to study transient need cascade process so as maximise potential air stream.
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