ABSTRACT
The principle of modeling for heat and mass transfer during drying of food products, which is based on solving a set of transient heat and mass transfer equations, is important to adequately characterize the system and determine significant heat and mass transfer parameters for system analysis and design. During the drying of a moist product in heated air, the air supplies the necessary sensible and latent heat of evaporation to the moisture and also acts as a carrier gas for the removal of the water vapor formed from the vicinity of the evaporating surface. Drying of moist products is a process of simultaneous heat and moisture transfer and can be considered an energy-intensive operation of some industrial significance. Transient moisture diffusion process during drying of a solid product takes place as similar to the heat conduction process in such a solid product.
