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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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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
Journal: Journal of Food Engineering - Volume 78, Issue 1, January 2007, Pages 230–237
نویسندگان
M.V. De Bonis, G. Ruocco,