Moisture transport across porcine skin: experiments and implementation of diffusion-based models

Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)

“…The internal mass transfer coefficient shown in equation (9) incorporates the restriction factor as it may be affected by the pore structure and pore network inside the samples. This makes the value of h m,in grow from small value to the value of ~D v /r p (when constriction factor=1) (Kar and Chen, 2010;Putranto and Chen, 2013 a-c ). In this study, h m,in of 0.01 m.s -1 is chosen as it is in the order of D v /r p (hence deterministic) and application of h m,in higher than this does not yield any noticeable difference in the profiles of moisture content and temperature (Kar and Chen, 2010;Putranto and Chen, 2013 a-c ).…”

“…By implementing the REA, internal-surface water vapor concentration can be written as (Kar and Chen, 2010;Putranto and Chen, 2013 a-c …”

“…C s is the solid concentration which can be expressed by (Kar and Chen, 2010;Putranto and Chen, 2013 a-c …”

“…In this study, h m,in of 0.01 m.s -1 is chosen as it is in the order of D v /r p (hence deterministic) and application of h m,in higher than this does not yield any noticeable difference in the profiles of moisture content and temperature (Kar and Chen, 2010;Putranto and Chen, 2013 a-c ). The internal surface area (A in ) is evaluated according to the procedures outlined in Chong and Chen (1999) and Kar and Chen (2010; 2011) based on the area of single cells inside the samples or particles and number of cells per unit volume inside the samples explained in Appendix C. The liquid diffusivity (D w ) of baking of bread presented is expressed as (Ni et al, 1999):…”

Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)

“…By implementing the S-REA, spatial profiles of moisture content, vapor concentration and temperature can be generated. Modeling of drying of porcine skin by S-REA has been implemented and a good agreement towards the experimental data was observed (Kar, 2008;Kar et al, 2009;Kar and Chen, 2010).…”