Jangam, Mujumdar - Basic Concepts and Definition
X* equilibrium moisture content, kg water/kg dry solid, -
Y absolute air humidity, kg water vapor/kg dry air
Greek letters
η normalized drying rate, -
λs latent heat of vaporization, J kg-^1
μg dynamic viscosity, kg m-^1 s-^1
ν normalized drying rate, -
ρg density, kg m-^3
Subscripts
c constant rate period
f falling rate period
g gas
s solid
v vapor
w water
wb wet-bulb
REFERENCES
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Brockmann, M.C., 1973, Intermediate Moisture Foods, in W.B. van Arsdel, M.J. Copley, A.I.
Morgan (Eds.) Food Dehydration, The AVI Publishing Co., Westport.
Chen, X.D., 1998, A Temperature Dependence Function of Equilibrium Sorption Isotherms
Established by a Reaction Engineering Approach, Journal of Food Engineering, 37, pp. 259-
269.
Chen, X.D., 2008, The Basics of a Reaction Engineering Approach to Modeling Air-Drying of
Small Droplets or Thin-Layer Materials, Drying Technology, 26(6), pp. 627-639.
Chen, X.D., Mujumdar, A.S., 2008, Drying Technologies In Food Processing, Wiley-Blackwell.
Fortes, M., Okos, M.R., 1980, Drying Theories: Their Bases and Limitations as Applied to
Foods and Grains, pp. 11 9 - 154, in A.S. Mujumdar (Ed.) Advances in Drying, Vol. 1, Hemis-
phere, Washington.
Geankoplis, C.J., 1993, Transport Processes and Unit Operations, 3rd Edition, Prentice Hall,
Englewood Cliffs.
Gong, Z.-X., Devahastin, S., Mujumdar, A.S., 1997, A Two-Dimensional Finite Element Model
for Wheat Drying in a Novel Rotating Jet Spouted Bed, Drying Technology, 15, pp. 575-592.
Iglesias, H.A., Chirife, J., 1982, Handbook of Food Isotherms: Water Sorption Parameters for
Food and Food Components, Academic Press, New York.
Jamaleddine, T.J.; Ray, M.B., 2010 , Application of computational fluid dynamics for simula-
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