Simulation of Heat and Mass Transfer in Spray Drying PDF Download
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Author: J. van der Lijn
Publisher:
ISBN: 9789022005958
Category : Food
Languages : en
Pages : 87
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Book Description
Author: J. van der Lijn
Publisher:
ISBN: 9789022005958
Category : Food
Languages : en
Pages : 87
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Book Description
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: Meng Wai Woo
Publisher: CRC Press
ISBN: 1498724655
Category : Science
Languages : en
Pages : 153
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Book Description
Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD technique. It includes numerical strategies to effectively describe these phenomena, which are collated from research work and CFD industrial consultation, in particular to the dairy industry. Along with showing how to set up models, the book helps readers identify the capabilities and uncertainties of the CFD technique for spray drying. After briefly covering the basics of CFD, the book discusses airflow modeling, atomization and particle tracking, droplet drying, quality modeling, agglomeration and wall deposition modeling, and simulation validation techniques. The book also answers questions related to common challenges in industrial applications.
Author: Peng Xu
Publisher: CRC Press
ISBN: 1351019201
Category : Science
Languages : en
Pages : 206
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Book Description
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.
Author: Nan Fu
Publisher: CRC Press
ISBN: 0429771215
Category : Medical
Languages : en
Pages : 95
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Book Description
This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.
Author: Nikolay N. Simakov
Publisher:
ISBN: 9783030124472
Category : TECHNOLOGY & ENGINEERING
Languages : en
Pages :
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Book Description
This book advances a new view of phenomena associated with the spray of liquids from a nozzle in a gas. New results of experimental studies and numerical simulation of the hydrodynamics of an emerging two-phase flow and accompanying interphase heat and mass transfer therein are presented. The book is ideal for specialists who develop and use technologies involving the spraying of liquids in a gas, such as burning and pyrolysis of liquid hydrocarbons, granulation and drying of polymers, and dust and gas scrubbing. Shares new experimental data on phenomenon associated with the hydrodynamics of two-phase flow of liquid sprayed in a gas; Analyses new data and conclusions about the features of a strongly turbulent two-phase flow; Examines the mathematical model of a two-phase flow; Describes numerical simulation and calculation of hydrodynamics and interphase heat transfer in a free two-phase flow and in a cylindrical apparatus.
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: Krunal Gangawane
Publisher: CRC Press
ISBN: 1000521419
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.
Author: B. Sundén
Publisher: WIT Press
ISBN: 1845647955
Category : Science
Languages : en
Pages : 549
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Book Description
This book contains the proceedings of the thirteenth conference in the well established series on Simulation and Experiments in Heat Transfer and its applications
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118930517
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
