Art

J-GLOBAL ID：200902269417275623   Reference number：09A0112336

Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process

食品乾燥プロセスの数値シミュレーションに関する局所含水率の関数として水分拡散係数推定法の開発

Author (7)： VONGCHANH Kinnaleth (National Univ. of Laos) ,  VONGCHANH Kinnaleth (Inst. of Technol. of Bandung) ,  VONGCHANH Kinnaleth (Graduate School of Engineering, Hokkaido Univ.) ,  KUDO Kazuhiko (Graduate School of Engineering, Hokkaido Univ.) ,  KONISHI Yasuyuki (Dep. of Res. and Dev., Industrial Technol. Center Hokkaido) ,  ARIYADI Suwono (Mechanical Engineering Dep., Inst. of Technol. of Bandung) ,  HALIM Abdurrachim (Mechanical Engineering Dep., Inst. of Technol. of Bandung)
Material： Journal of Thermal Science and Technology (Web)  (J Therm Sci Technol (Web))
Volume： 4  Issue： 1  Page： 1-12 (J-STAGE)  Publication year： 2009 
JST Material Number： U0023A  ISSN： 1880-5566  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： food processing ,  *drying ,  *water content ,  *diffusion coefficient ,  moisture ,  heat characteristic ,  *fish sausage ,  curve ,  contraction(dimensional change) ,  dry air ,  relative humidity ,  air flow(gas flow) ,  analytical model ,  numerical analysis ,  computer simulation ,  prediction technique ,  heat transfer ,  mass transfer
Semi thesaurus term： *drying curve

JST classification (1)： Food drying  (FJ03040T)

Reference (12)：

• (1) Rahaman, M. S., Perera, O. C., Chen, D. X., Drischoll, H. R., & Potluri, L. P., Density, Shrinkage and Prorosity of Calamari Mantle Meat Durying in a Cabinet Dryer as a Function of Water Content, J. of Chemical Engineering, 30(1996), pp. 135-145.
• (2) Hassini, L., Azzouz, S., Peczalski, R. and Belghith, A., Estimation of Potato Moisture Diffusivity from Convection Drying Kinetics With Correction for Shrinkage, J. of Food Engineering, 79(2007), pp. 47-56.
• (3) Srikiatden, J., & Roberts, J. S., Predicting Moisture Profile in Potato and Carrot During Convective Hot Air Drying Using Isothermally Measured Effective Diffusivity, J. of Food Engineering, 84 (2008), pp. 516-525.
• (4) Trujillo, F. J., Wiangkaew, C., and Pham, Q. T., Drying Modeling and Water Diffusivity in Beef Meat, J. of Food Engineering, 78 (2007), pp. 74-85.
• (5) Abdullah, N., Nawawi, A., and Othman, I., Fungal Spoilage of Starch-Based Foods in Relation to Its Water Activity (a_w), J. of Stored Products Research, 36 (2000), pp. 47-54.

Terms in the title (9)： 食品乾燥 ,  プロセス ,  数値シミュレーション ,  含水率 ,  関数 ,  水分 ,  拡散係数 ,  推定法 ,  開発