ABSTRACT
The treatment of the simultaneous heat and mass transfer problem in unit operations like humidification, drying, evaporation, and crystallization can be found in a classic chemical engineering textbook, like the one by Foust et al. 1 In the case of foodstuffs, pioneering work has been presented by King, who has developed the so-called shrinking-core model to account for the transport within a porous (or an initially homogeneous material turning porous) material. 2 This model is presented in Section II of this chapter.
