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Author: Mohammad U.H. Joardder
Publisher: CRC Press
ISBN: 0429865538
Category : Science
Languages : en
Pages : 221
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Book Description
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.
Author: Mohammad U.H. Joardder
Publisher: CRC Press
ISBN: 0429865538
Category : Science
Languages : en
Pages : 221
Get Book Here
Book Description
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.
Author: Xiao Dong Chen
Publisher: Cambridge University Press
ISBN: 1107012104
Category : Technology & Engineering
Languages : en
Pages : 253
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Book Description
A comprehensive summary of the state of the art in the reaction engineering approach to drying processes, including modelling, experimentation and applications.
Author: Czeslaw Strumillo
Publisher: CRC Press
ISBN: 9780677216300
Category : Science
Languages : en
Pages : 472
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Book Description
Author: Md Monwar Hossain
Publisher: BoD – Books on Demand
ISBN: 9533076046
Category : Science
Languages : en
Pages : 230
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Book Description
This book covers a number of topics in heat and mass transfer processes for a variety of industrial applications. The research papers provide advances in knowledge and design guidelines in terms of theory, mathematical modeling and experimental findings in multiple research areas relevant to many industrial processes and related equipment design. The design of equipment includes air heaters, cooling towers, chemical system vaporization, high temperature polymerization and hydrogen production by steam reforming. Nine chapters of the book will serve as an important reference for scientists and academics working in the research areas mentioned above, especially in the aspects of heat and mass transfer, analytical/numerical solutions and optimization of the processes.
Author: Stefan Jan Kowalski
Publisher: Springer Science & Business Media
ISBN: 1402054807
Category : Technology & Engineering
Languages : en
Pages : 235
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Book Description
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.
Author: M.A. Rao
Publisher: CRC Press
ISBN: 1420028804
Category : Technology & Engineering
Languages : en
Pages : 762
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Book Description
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Author: A. K. Haghi
Publisher:
ISBN: 9781618040251
Category :
Languages : en
Pages : 121
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Book Description
Author: A. V. Luikov
Publisher: Elsevier
ISBN: 1483225682
Category : Science
Languages : en
Pages : 541
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Book Description
Heat and Mass Transfer in Capillary-Porous Bodies describes the modern theory of heat and mass transfer on the basis of the thermodynamics of irreversible processes. This book provides a systematic account of the phenomena of heat and mass transfer in capillary-porous bodies. Organized into 10 chapters, this book begins with an overview of the processes of the transfer of heat and mass of a substance. This text then examines the application of the theory to the investigation of heat and mass exchange in walls and in technological processes for the manufacture of building materials. Other chapters consider the thermal properties of building materials by using the methods of the thermodynamics of mass transfer. The final chapter deals with the method of finite differences, which is applicable to the solution of problems of non-steady heat conduction. This book is a valuable resource for scientists, post-graduate students, engineers, and students in higher educational establishments for architectural engineering.
Author: Serpil Sahin
Publisher: Springer Science & Business Media
ISBN: 0387308083
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 1000611280
Category : Science
Languages : en
Pages : 1482
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Book Description
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
