کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226176 464527 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Modelling local heat and mass transfer in food slabs due to air jet impingement
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Modelling local heat and mass transfer in food slabs due to air jet impingement
چکیده انگلیسی

Adequate design and verification of drying by a forced convection enhanced technique (gaseous jet impingement) can be carried out by numerical analysis, but customary transport calculations need to be integrated to account for complex (simultaneous) energy and mass transfer. In this paper the available procedures are reviewed and applied to food substrates: temperature, mass concentration and velocity fields are computed even for non-linear couplings (i.e. when local species concentration depends on temperature) using a specific solution strategy. Validity and limitations of the adopted notation and related integration into a proprietary software are discussed. A comparison is also brought forth with the available literature data.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 1, January 2007, Pages 230–237
نویسندگان
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