A fully coupled multiphase model for infrared-convective drying of sweet potato.
Daniel Iroemeha OnwudeNorhashila HashimGuangnan ChenAditya PutrantoNsikak R UdoenohPublished in: Journal of the science of food and agriculture (2020)
This study provides in-depth insight into the physics and phase changes of food during CIR-HAD. The multiphase model has the advantage that phase change and impact of CIR-HAD operating parameters can be swiftly quantified. Such a modelling approach is thereby significant for further development and process optimization of CIR-HAD towards industrial upscaling. © 2020 Society of Chemical Industry.