ABSTRACT
The flow of moisture inside a food material during the
course of a drying operation or addition of moisture is a
very important problem in the agricultural engineering
industry. Food materials have a porous structure, and the
flow of the fluid (different components of the moisture
transfer in liquid and vapor forms) inside the food is gov-
erned with the basic conservation laws of mass, momen-
tum, and energy.[1] Different physical phenomena occur
simultaneously when a food sample is being dried. There is
a transfer of fluid inside the food material along with a
concurrent transfer of vapor inside the food, making the
actual problem a multiphase transport problem.
