Analytical and numerical solutions of pore formation in elastic food materials during dehydration
In this paper, we describe a model for pore formation in food materials during drying. As a proxy for fruits and vegetables, we take a spherical hydrogel, with a stiff elastic skin, and a central cavity filled with air and water vapour. The model describes moisture transport coupled to large deforma...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-01-01
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| coleção: | Current Research in Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2665927124000881 |
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