Download or read book Multiphase Moisture Transport in Porous Media Under Intensive Microwave Heating written by Haitao Ni and published by . This book was released on 1997 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Heat Transfer written by and published by Academic Press. This book was released on 1999-02-24 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Heat Transfer is designed to fill the information gap between regularly scheduled journals and university level textbooks by providing in-depth review articles over a broader scope than is allowable in either journals or texts.
Download or read book Food Processing Operations Modeling written by Joseph M. Irudayaraj and published by CRC Press. This book was released on 2001-02-27 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu
Download or read book Multiphase Heat and Mass Transfer with Large Deformation in Porous Media written by Jifeng Zhang and published by . This book was released on 2003 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The model is applied to several computing examples. It is found that large deformation influences transport greatly in porous media through transport property and dimension changes so that transport and deformation should be modeled simultaneously.
Download or read book Heat and Mass Transfer in Drying of Porous Media written by Peng Xu and published by CRC Press. This book was released on 2019-07-16 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat and Mass Transfer in Drying of Porous Media offers a comprehensive review of heat and mass transfer phenomena and mechanisms in drying of porous materials. It covers pore-scale and macro-scale models, includes various drying technologies, and discusses the drying dynamics of fibrous porous material, colloidal porous media and size-distributed particle system. Providing guidelines for mathematical modeling and design as well as optimization of drying of porous material, this reference offers useful information for researchers and students as well as engineers in drying technology, food processes, applied energy, mechanical, and chemical engineering.
Download or read book Heat and Mass Transfer Modelling During Drying written by Mohammad U.H. Joardder and published by CRC Press. This book was released on 2021-09-30 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necessary to attain a low-quality dried product. Proper heat and mass transfer modelling prior to designing a drying system for selected food materials can overcome these problems. Heat and Mass Transfer Modelling During Drying: Empirical to Multiscale Approaches extensively discusses the issue of predicting energy consumption in terms of heat and mass transfer simulation. A comprehensive mathematical model can help provide proper insight into the underlying transport phenomena within the materials during drying. However, drying of porous materials such as food is one of the most complex problems in the engineering field that is also multiscale in nature. From the modelling perspective, heat and mass transfer phenomena can be predicted using empirical to multiscale modelling. However, multiscale simulation methods can provide a comprehensive understanding of the physics of drying food materials. KEY FEATURES Includes a detailed discussion on material properties that are relevant for drying phenomena Presents an in-depth discussion on the underlying physics of drying using conceptual visual content Provides appropriate formulation of mathematical modelling from empirical to multiscale approaches Offers numerical solution approaches to mathematical models Presents possible challenges of different modelling strategies and potential solutions The objective of this book is to discuss the implementation of different modelling techniques ranging from empirical to multiscale in order to understand heat and mass transfer phenomena that take place during drying of porous materials including foods, pharmaceutical products, paper, leather materials, and more.
Download or read book Handbook of Microwave Technology for Food Application written by Ashim K. Datta and published by CRC Press. This book was released on 2001-04-27 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Download or read book Porosity written by Mohammad U.H. Joardder and published by Springer. This book was released on 2015-10-23 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality. Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods.
Download or read book Computational Science ICCS 2002 written by Peter M.A. Sloot and published by Springer. This book was released on 2003-08-01 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computational Science is the scienti?c discipline that aims at the development and understanding of new computational methods and techniques to model and simulate complex systems. The area of application includes natural systems – such as biology, envir- mental and geo-sciences, physics, and chemistry – and synthetic systems such as electronics and ?nancial and economic systems. The discipline is a bridge b- ween ‘classical’ computer science – logic, complexity, architecture, algorithms – mathematics, and the use of computers in the aforementioned areas. The relevance for society stems from the numerous challenges that exist in the various science and engineering disciplines, which can be tackled by advances made in this ?eld. For instance new models and methods to study environmental issues like the quality of air, water, and soil, and weather and climate predictions through simulations, as well as the simulation-supported development of cars, airplanes, and medical and transport systems etc. Paraphrasing R. Kenway (R.D. Kenway, Contemporary Physics. 1994): ‘There is an important message to scientists, politicians, and industrialists: in the future science, the best industrial design and manufacture, the greatest medical progress, and the most accurate environmental monitoring and forecasting will be done by countries that most rapidly exploit the full potential ofcomputational science’. Nowadays we have access to high-end computer architectures and a large range of computing environments, mainly as a consequence of the enormous s- mulus from the various international programs on advanced computing, e.g.
Download or read book Drying of Porous Materials written by Stefan Jan Kowalski and published by Springer Science & Business Media. This book was released on 2007-04-30 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides recent advances in research on drying of particulate and porous materials. It is based on a selection of papers presented at the XI Polish Drying Symposium 2005. The contributions cover theoretical, as well as experimental and modeling research on heat and mass transfer processes during drying of porous material and fluidized beds. The book is a pioneering contribution to the science and technology of drying of particulate solids.
Download or read book Handbook of Porous Media written by Kambiz Vafai and published by CRC Press. This book was released on 2000-07-12 with total page 927 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Presents the most important and up-to-date research related to heat transfer in porous media, focusing on practical applications of the latest studies to engineering products and procedures. Includes theoretical models of fluid flow, capillary effects, application of fractal and percolation characterizing porous materials, multiphase flow and heat transfer, turbulent flow and heat transfer, improved measurement and flow visualization techniques, and enhanced design correlations."
Download or read book Transport in Rigid and Deformable Hygroscopic Porous Media During Electromagnetic and Combination Heating written by Vineet Rakesh and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamental physics-based modeling integrated with relevant experimentation provides an effective framework to study a variety of transport processes in porous media. The work includes the development of a multiphase porous media model and magnetic resonance imaging (MRI) experiments to study and optimize two processes: microwave combination heating and microwave puffing. Microwave combination heating involves electromagnetic heating combined with other heating modes. The material heated during the process was modeled as a rigid porous medium with multiple phases and modes of transport. The model included three different phases: solid matrix, water and gas (water vapor and air), and considered pressure driven flow, binary diffusion and phase change. The 3D multiphase porous media model was coupled with electromagnetics and was solved using finite element method. Microwave puffing refers to significant structural changes in the material due to high pressure development caused by phase change during rapid heating. The two-way coupling of multiphase porous media transport and large deformation, which is critical to accurately simulate the microwave puffing process, was implemented. MRI and other experiments were designed to obtain spatial temperature and moisture distributions in the material during the heating process to validate the computational models. The results from computations and MRI experiments were analyzed to provide comprehensive and fundamental understanding and to thereby optimize the processes.
Download or read book A Novel Approach to Sludge Treatment Using Microwave Technology written by Eva Kocbek and published by CRC Press. This book was released on 2022-02-28 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sludge transportation costs can represent a large fraction of the expenses associated with municipal and faecal sludge management. These costs can be mitigated through the use of thermal drying approaches to reduce the sludge volume. This thesis described the application of a novel microwave-based pilot-scale unit as an alternative technology for the sanitisation and drying of sludge from municipal wastewater treatment plants and on-site sanitation facilities. The potential economic benefits of volumetric heating, moisture levelling, and increased liquid and vapour migration from the interior to the surface of the product underpins the increasing interest in the use of microwave technology during sludge treatment processes. According to the findings of this study, these factors lead to faster processing times, improved drying rates, and a reduced physical footprint. Furthermore, microwave technology operates as a standalone treatment unit. When coupled with mechanical dewatering techniques and membrane separation technology, it can increase the reliability of the technology employed in the treatment of sludge while recovering valuable resources through an agricultural or thermochemical application such as (co-) combustion. The results of this work demonstrate the strong feasibility of applying microwave-based technology within initiatives designed to protect the environment and safeguard public health.
Download or read book A Framework for Multiphase Heat and Mass Transport in Porous Media with Applications to Food Processes written by Amit Halder and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Drying Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-05-08 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
Download or read book Modelling Drying Processes written by Xiao Dong Chen and published by Cambridge University Press. This book was released on 2013-05-23 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, limitations and comparisons with the REA. Application examples featured throughout help fine-tune the models and implement them for process design and the evaluation of existing drying processes and product quality during drying. Further uses of the principles of REA are demonstrated, including computational fluid dynamics-based modelling, and further expanded to model other simultaneous heat and mass transfer processes.
Download or read book Advances in Heat Transfer Unit Operations written by Georgina Calderon-Dominguez and published by CRC Press. This book was released on 2016-10-03 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
