DOI: 10.5176/2301-3761_CCECP18.16
Authors: Terasut Sookkumnerd and Supunnee Junpirom
Abstract:
The objective of this research is to investigate the moisture migration and heat transfer in a big bag of sugar numerically to avoid the caking of sugar during transportation. By using the GAB model for water sorption isotherm on sugar with the temperature dependence considered with the Arrhenius type relationship of the correction factor and the enthalpic interaction of the monolayer water and sugar, the numerical analysis of moisture and temperature profiles during transportation was conducted. When comparing the results with an inflection point of water sorption isotherm which indicated the liquid bridging point, the initial moisture content and temperature of sugar were found to be the important factors of liquid bridging and, hence, caking of sugar. It was observed that no liquid bridging occurred when the initial moisture content was lower than 0.03% w/w while the liquid bridging of entire sugar in a big bag was predicted for the initial moisture content of 0.04% w/w at the initial temperature of 40C.
Keywords:Moisture migration; Sugar; Liquid bridging point; Caking; Numerical Method of Lines
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