A unified approach to the heat and mass transfer in melting, solidification, frying and different drying processes

Chemical Engineering Science

Volumn 56, Issue 18, 2001, Pages 5419-5427

  Farid, Mohammed ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Air drying; Freeze drying; Frying; Melting; Moving boundary; Solidification

Indexed keywords

BOUNDARY VALUE PROBLEMS; DRYING; MASS TRANSFER; MELTING; SOLIDIFICATION;

FRYING;

HEAT TRANSFER;

DRYING; HEAT TRANSFER; MASS TRANSFER; MELTING; SOLIDIFICATION;

EID: 0035921725     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0009-2509(01)00236-6     Document Type: Article

References (21)

1. A two-region, moving boundary analysis of the drying process
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4. Prediction of thawing times for food of simple shape
5. The moving boundary problems from melting and freezing to drying and frying
6. The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure
7. Domestic electrical space heating with heat storage
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9. Effect of natural convection on the process of melting and solidification of paraffin wax
10. Modeling heat and mass transfer in immersion frying. II, model solution and verification
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12. Superheated steam impingement drying of tortilla chips
13. Numerical and machine solution of transient heat conduction problems involving phase change
14. Experimental investigation of the through-drying of fibrous mats with superheated steam
15. A model of freeze drying of foods and some influence factors on the process
16. Moving boundaries in food engineering
17. Determining internal oil uptake and water content of fried thin potato crisps
18. Cyclic microwave thawing of frozen meat: Experimental and theoretical investigation