Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods

Y. C. HONG, A. S. BAKSHI, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

46 Scopus citations

Abstract

A finite element model is described that can be used for predicting moisture transfer in mixed food products during storage. Two of three components (raisins, roasted peanuts, banana chips, and roasted almonds) were packed in a well sealed cup. The rate of moisture transfer between the components was assumed to be limited by the component with the Lowest effective diffusion coefficient divided by the square of half of smallest dimension (i.e., DeffLo2) value. The surface moisture content of the rate determining component was assumed to be in equilibrium with the other component(s) at all times. The mean error between the experimental and predicted moisture values with time ranged from 0.28% to 0.84% as a percentage of moisture content.

Original languageEnglish (US)
Pages (from-to)554-558
Number of pages5
JournalJournal of food science
Volume51
Issue number3
DOIs
StatePublished - May 1986

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