Heat and Moisture Transfer with Thermodynamically Interactive Fluxes. I. Mathematical Model Development and Numerical Solution

A new mathematical model is developed to simulate simultaneous, two-dimensional heat and moisture transfer in food with volumetric changes during desorption or adsorption processes. For this, Luikovs model is modified to express empirically a pressure gradients in terms of temperature and concentration gradients to make the model mathematically complete. In addition, new mass flux correction factors are included in the model. Numerical algorithms, based on the application of a general implicit finite difference method, are obtained to solve the developed model.