| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277585 | Journal of Food Engineering | 2013 | 9 Pages |
Abstract
⺠An experimental and numerical study for the drying process of a solid food is characterized. ⺠Tri-dimensional coupled heat and mass transfer was predicted using the finite volume method. ⺠Thermophysical properties and convective coefficients were experimentally obtained. ⺠According to statistical test result, the numerical results gave a very good fit quality on experimental data.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Roberto A. Lemus-Mondaca, Carlos E. Zambra, Antonio Vega-Gálvez, Nelson O. Moraga,