Effect of Glass Transition

on Drying of Foods
During drying,
heat is applied to
the solid-fluid
interphase to
dissociate the
water layers from
the surface of
pores
Solid
Heat
Water
Drying
What happens during drying?
Foods are heated

Moisture is removed

Chemical properties may change

Change in Physical properties
- Food may change from rubbery to glassy state
Effect of Heated Air
Air helps to carry away the
moisture
Temperature, RH, Flow Rate
(Psychrometry)
Air
Porous food
Thin air film
Starch
Protein
Lipid
Cell Wall
(Micropores)
Porous Media Approach
Cell Membrane
(Micropores)
Cell Cytoplasm
(Macropore)
Water
Cell wall and
membrane pervious to
water, impervious to
lipids
Porous Media Approach
Cell Cytoplasm
forms
Macropore
Micropores are
present in cell
walls, proteins
and starch
bodies
Fluid Flow Characteristics
1. Flow through complex
channels and pores
2. Complex Solid-Fluid
Interaction at Different
Scales
Mass Exchange
Momentum, Energy and
Entropy Exchange
Swelling/Shrinkage
Bulk Water
Micropores
3. Viscoelastic Nature of
Polymers
Long polymer chains at the molecular scale, make
polymeric matrix viscoelastic at the microscale
Reference: Dynamics of Polymeric Liquids (1977). Bird,
Armstrong and Hassager. J ohn Wiley and Sons. pp: 63.
Energy
Storage
+Dissipation
4. Polymers May Change
State
Glassy
Rubbery
S
t
o
r
a
g
e

M
o
d
u
l
u
s

(
G

)

Temperature
Approaches Used to Include
Effect of Glass Transition on
Fluid Flow
1.Polymer Science: Semi-Empirical

2. Hybrid Mixture Theory of Porous
Media
Ficks Law
2
2
dM d M
D
dt d x
=
Coefficient of Diffusivity (m
2
/s)
Analogous to thermal conductivity (K)
M: Moisture Content
Simplified form of General
Fluid Transport Equation
2 2
2 2
0
( )
( )
t
c
dM d M d dM
D B G t d
dt d x d x d
t
t t
t
| |
=
|
\ .
}
Fickian Part
Non-Fickian Part
Has memory
Stress Relaxation Function (Similar to Coefficient of Elasticity)
Units: Pascals (N/m
2
)
Coefficient
Fickian Versus non-Fickian
Drying
Rubbery State:
Fickian

Glassy State:
Fickian

Glass-Transition:
Non-Fickian
Fluid Transport Equation for
Viscoelastic Systems
, ,
0
,
( 1) ( ) ( ) 0
t
f f f f
k v k
k
D B t d c c c t c t t

( + =
`

)
}
Fickian Part
Non-Fickian Part
Has memory
Fickian and Non Fickian
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0.2
0 0.5 1 1.5 2 2.5 3
Radial Position (mm)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
0
0.1
0.3
0.6
1
2
4
6
8
25
o
C
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0.2
0 0.5 1 1.5 2 2.5 3
Radial Position (mm)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
0
0.1
0.3
0.6
1
2
4
6
8
50
o
C
time (hrs)
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0.2
0 0.5 1 1.5 2 2.5 3
Radial Position (mm)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
0
0.1
0.3
0.6
1
2
4
6
8
70
o
C
time (hrs)
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
0.16
0.18
0.2
0 0.5 1 1.5 2 2.5 3
Radial Position (mm)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
0
0.1
0.3
0.6
1
2
4
6
8
90
o
C
time (hrs)
Comparison with experimental
data of Misra and Young (1980)
Temp 35
o
C, RH 30.3%
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0 5 10 15 20 25 30
Time (hrs)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
14 Nodes
22 Nodes
Experimental
Avg. Abs. Difference 8.4%
(a)
Temp. 55
o
C, RH 14.8%
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0 5 10 15 20 25 30
Time (hrs)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
Predicted
Experimental
Avg. Abs. Difference 13%
(b)
Temp 75
o
C, RH 6%
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0 5 10 15 20 25 30
Time (hrs)
M
o
i
s
t
u
r
e

C
o
n
t
e
n
t

(
d
.
b
.
)
Predicted
Experimental
Avg. Abs. Difference 14%
(c)
Temp 95
o
C, RH 1.45%
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
0 5 10 15 20 25 30
Time (hrs)
M
o
i
s
t
u
r
e

c
o
n
t
e
n
t

(
d
.
b
.
)
Predicted
Experimental
Avg. Abs. Difference 6%
(d)
Summary
Drying is Fickian in rubbery and
glassy state when significantly
far from the glass-transition
region
In the vicinity of glass
transition, drying is non-Fickian