Numerical modeling of heat and mass transfer in starch systems

A set of coupled heat, mass, and pressure transfer system of equations was solved using the finite element method, to study the drying of model starch food systems. The models were tested by comparing the predicted temperature and moisture results with experimental data during the drying of a starch and a starch-fructose food model at drying temperatures of 48 and 88°C. Simulation results from the heat and mass transfer (HM) model and the heat, mass, and pressure (HMP) transfer model indicated that an additional transfer of moisture due to pressure gradients exist, and should be considered, for accurate prediction of temperature and moisture transfer during high temperature drying.