The Thermal Drying of Food Products Fundamentals

The literature abounds on thermal drying models. Which involves the development of drying devices by product and whose performance depends on climatic conditions. This book studies the physical phenomena that accompany the thermal drying of food products, including: heat transfer and free water transport using the tubers of Colocaciae esculenta as an observation system. The heat transfer is described by an equation similar to that of Fourier. Its coefficients characterize dried or processed food products. These are the phenomenological coefficients. They are determined for the observation system, the Colocaciae esculenta tubers. Dehydration of free water is described by the ekit equation, a parabolic type diffusion equation. Its solution over the time on the basis of R^2 and X^2 is the logistic function with saturation since the quantity of free water to be extracted from the product is limited, more input in post-harvest form even if the drying is prolonged. This solution generalizes the description of the drying process because it explains the other models of kinetics of drying by development in series.