Determination of heat transfer coefficient for baby food dried in tunnel dryer

Baby food represent one of the most important final food products because of the sensitivity of production, nutritive issues, textural and structural properties and at the end people’s choice for this kind of foodstuff. In this work, a new Nusselt-Reynolds-Prandtl- Dincer correlation for the calculation of the heat transfer coefficient h was developed and successfully applied for the drying of baby food mixtures. The new correlation contains both fluid and material characteristic properties.