A parametric analysis was performed to examine the influence of several factors on stress crack formation in cylindrical food during drying using a previously developed, validated simulation method. They included initial food moisture (W o ), air humidity (R h ) and temperature (T a ), convective surface mass transfer coefficient (h m ), convective surface heat transfer coefficient (h t ), moisture diffusivity (D w ), and initial food diameter (d o ). R h influenced most strongly drying time for crack formation (t cf ), followed by T a and W o . The other 4 parameters in descending order of influence were h m , h t , d o and D w . The influence of all parameters, except W o , was due to their influence on mass transfer Biot number, Bi m , that was closely related to moisture concentration gradient in food. The influence of W o was due to increased critical stress for crack formation with a reduced moisture level.
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Hong et al. (1997) studied this question.
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