NDLI: Study on Shrinkage Deformation of Food in Microwave

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Study on Shrinkage Deformation of Food in Microwave–Vacuum Drying

Content Provider	Scilit
Author	Tsuruta, Takaharu Tanigawa, Hirofumi Sashi, Haruki
Copyright Year	2015
Description	Journal: Drying Technology Drying shrinkage is an important problem in the food industry. Focusing on microwave vacuum drying, we study the mechanism of deformation due to shrinkage of the food structure. A relationship between the strain and the water content is introduced for a finite element analysis. The temperature and water distributions are obtained by a finite difference method with the use of a variable permeability and diffusion coefficient depending on the water content. Comparisons with experimental data on radishes, carrots, and tofu indicate that the present model can express the deformation as well as the water content inside the materials.Selected Papers from the 19th International Drying Symposium (IDS 2014), Part
Related Links	https://core.ac.uk/download/pdf/147426203.pdf
Ending Page	1836
Page Count	7
Starting Page	1830
ISSN	07373937
e-ISSN	15322300
DOI	10.1080/07373937.2015.1036286
Journal	Drying Technology
Issue Number	15-16
Volume Number	33
Language	English
Publisher	Informa UK Limited
Publisher Date	2015-05-01
Access Restriction	Open
Subject Keyword	Journal: Drying Technology Food Science and Technology Permeability Experimental
Content Type	Text
Subject	Physical and Theoretical Chemistry Chemical Engineering

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