Mathematical modeling of impingement drying of corn tortillas
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Impingement drying of corn tortillas was modeled using governing equations for heat and mass transfer during the drying process. Mass transfer within the product was modeled as diffusion-driven mass flux. Heat transfer was driven according to Fourier's Law of conduction. Boundary conditions for drying in both air and superheated steam were incorporated into the model. Convective heat transfer accounted for heat flow into the product at the surface. When drying in air, convective mass transfer prevailed; in superheated steam, differences in vapor pressure between the drying medium and the product surface accounted for mass transfer. Temperature and moisture content predictions followed the experimental trends with both air and steam drying (115-145C). Steam condensation unaccounted for by the model resulted in underpredictions in the moisture content in steam drying at low temperatures. Product thickness and drying medium temperature had a significant effect on moisture content and temperature profile over time. 2001 Elsevier Science Ltd. All rights reserved.
JOURNAL OF FOOD ENGINEERING
author list (cited authors)
Braud, L. M., Moreira, R. G., & Castell-Perez, M. E.
complete list of authors
Braud, LM||Moreira, RG||Castell-Perez, ME