[PDF][PDF] Heat and mass transfer in convective drying processes
• Most thermal property models are empirical rather than theoretical-they are based on
statistical curve fitting rather than theoretical derivations involving heat transfer analysis• The
water is treated as a single, uniform component of the food product. It could be argued that
the thermal properties of water in the food depend on how it is configured or “bound” within
the product.
statistical curve fitting rather than theoretical derivations involving heat transfer analysis• The
water is treated as a single, uniform component of the food product. It could be argued that
the thermal properties of water in the food depend on how it is configured or “bound” within
the product.
• Most thermal property models are empirical rather than theoretical
-they are based on statistical curve fitting rather than theoretical derivations involving heat transfer analysis• The water is treated as a single, uniform component of the food product. It could be argued that the thermal properties of water in the food depend on how it is configured or “bound” within the product.
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