DYNAMIC EVALUATION OF THE DEHYDRATION RESPONSE CURVES OF FOODS CHARACTERIZED BY A POULTICE-UP PROCESS USING A FISH-PASTE SAUSAGE. II. A NEW TANK MODEL FOR A COMPUTER SIMULATION

Abstract

For a computer simulation of dehydration curves of foods, a new tank model is proposed that uses fish-paste sausage for drying that is accompanied by a poultice-up process. The model is proposed separately and is dependent on the moisture contents in Regions I (W ₀ > 100%-d.b.) and II (W ₀ < 100%- d.b.) and described by a two-term exponential expression for the two-tank model in Region I and a single-term exponential expression for a single tank model in Region II. The dehydration constants that appeared in the two equations could be evaluated quantitatively by the TPD, NMR, and SEM data obtained. By using the model equations, all the dehydration curves obtained under any drying condition were simulated, and the calculated curves agreed satisfactorily with the experimental curves derived from various drying conditions.

Keywords:

• Dehydration constant
• Dehydration curves simulation
• Moisture state
• Sausage drying
• Water tank model

Acknowledgments