Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664912 | Journal of Food Engineering | 2016 | 8 Pages |
Abstract
After proper literature evaluation, the solution of a benchmark drying problem is discussed by assessing the conjugate and coupled features of the analytical development, focusing on some transfer phenomena loci on the sample's exposed surface. It is shown that, in case of a finite protrusion with a unitary form factor (height equals streamwise thickness) the average Nusselt number of about 25 (resumed from associated literature) greatly overestimates the one computed based on the model, everywhere along the exposed surface and during process time: varying up to 6 times along the lateral edges and dropping down to an average value of about 6 after less than 2Â h of treatment.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Paolo Caccavale, Maria Valeria De Bonis, Gianpaolo Ruocco,