Dehydration Mechanisms

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter
Part of the Dehydration of Foods book series (FSES)

Abstract

This chapter discusses the simultaneous heat and mass transfer mechanisms and the moisture migration theories associated with the drying process. Drying is defined as the removal of moisture from a product, and in most practical situations the principal step during drying is the internal mass transfer (Chirife, 1983). Van Arsdel and Copley (1963) pointed out the necessity of understanding the real mechanism of the drying process for proper equipment design and best quality food products.

Keywords

Water Activity Equilibrium Moisture Content Biot Number Vapor Flux Permeability Tensor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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