Comparative Study of Shrinkage and Non-Shrinkage Model of Food Drying

A single phase heat and mass model has always been used to represent the moisture and temperature distribution during the drying of food. Several effects of the drying process, such as physical and structural changes, have been considered in order to increase understanding of the movement of water and temperature. However, the comparison between the heat and mass equation with and without structural change (in terms of shrinkage), which can affect the accuracy of the prediction model, has been little investigated. In this paper, two mathematical models to describe the heat and mass transfer in food, with and without the assumption of structural change, were analysed. The equations were solved using the finite difference method. The converted coordinate system was introduced within the numerical computations for the shrinkage model. The result shows that the temperature with shrinkage predicts a higher temperature at a specific time compared to that of the non-shrinkage model. Furthermore, the predicted moisture content decreased faster at a specific time when the shrinkage effect was included in the model.