Comments on 'The variable nature of Biot numbers in fooddrying' by SA. Giner, R.M.T. Irigoyen, S. Cicuttin, and C. Fiorentini[Journal of Food Engineering 101 (2010) 214-222]

摘要

The aforementioned article presents an analysis of variability of the Biot numbers for heat (B_i) and mass transfer (B_im) during drying of food products. To this purpose, drying processes for wheat and low-calorie apple-based food were investigated as case studies. The analysis of Biot numbers is important to assess the controlling mechanisms for heat and mass transfer during drying processes. However, while the topic of the study is interesting and relevant, a careful revision of some mathematical procedures and considerations suggest that conclusions are, in fact, not justified, as it will be demonstrated in the following discussion.