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Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

Alias, Norma and Saipan Saipol, Hafizah Farhah and Che Abd. Ghani, Asnida (2012) Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact. Journal of Food Science and Technology . pp. 1-11. ISSN 0022-1155



A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.

Item Type:Article
Uncontrolled Keywords:Food science, Mathematical modeling, DIC technique, Parabolic equation, Elliptic-Parabolic equation, Numerical methods, Finite difference method
Subjects:T Technology > TX Home economics
ID Code:46689
Deposited By: Haliza Zainal
Deposited On:22 Jun 2015 13:56
Last Modified:18 Sep 2017 11:46

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