A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results


ERBAY Z., İÇİER F.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.50, ss.441-464, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 50 Konu: 5
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10408390802437063
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Sayfa Sayıları: ss.441-464

Özet

Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process design, optimization, energy integration, and control. Although modeling studies in food drying are important, there is no theoretical model which neither is practical nor can it unify the calculations. Therefore the experimental studies prevent their importance in drying and thin layer drying equations are important tools in mathematical modeling of food drying. They are practical and give sufficiently good results.