Drying Food

Fahad Musallam Alharbi

M.Math (coursework)

Autumn 2010


The intent of this report is to investigate the models of drying food in different coordinates. We analysis these models and examine the average normalised moisture content for each coordinate. The drying times of average normalised moisture content are obtained in each coordinate. The research results strongly show that drying food in two dimension give faster drying times more than one dimensional cartesian coordinate, drying food in spherical coordinate can not be solved directly and properties of Bessel function must be used to investigate the model of drying food in cylindrical coordinates. The main advantage of using drying food is to remove the moisture from the food and preserve it from bacteria, yeasts and moulds.

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Page Created: 24th June 2010.
Last Updated: 24th June 2010.