DETERMINATION OF THE MASS TRANSFER COEFFICIENT DURING DRYING OF AGRICULTURAL CROPS
Among many problems connected with the development and study of models with distributed parameters as applied to food processing the problem of identification of parameters of the model is worth stressing. It appears that the models of food processing (including food storage) are very often susceptible to changes of parameters. This equally applies to balance equations as well as initial and boundary conditions. The purpose of this paper is to present the method of determination of the surface mass transfer coefficient during food processing in which the mass transport is of great importance. Cases of carrot, celery and barley drying will be analysed.