Mathematical Model of Vacuum Foam Drying

M. Sramek[1], J. Weiss[2], R. Kohlus[1]
[1]Department of Food Processing Engineering, Institute of Food Science and Biotechnology, Hohenheim University, Stuttgart, Germany
[2]Department of Meat Science and Food Physics, Institute of Food Science and Biotechnology, Hohenheim University, Stuttgart, Germany
发布日期 2014

The mathematical model is closely related to the development of a novel drying method for high viscous and sticky materials. The foamed state facilitates diffusive moisture transport and therefore accelerating the drying process. Moreover the dried porous material can be easily converted into the powder.

The mathematical modelling aimed at evaluating the complex drying process as basic simultaneous heat and mass transport. Special focus was given to the effect of foam microstructure on drying. A discrete diffusion model was developed, which basic unit is cubic cell characterizing foam microstructure. The model should predict the time dependent temperature and moisture distribution in the product and the impact of product and process parameters.

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