Heat and mass transfer model including shrinkage applied to ellipsoidal products: Case study for drying of bananas

Developments in Chemical Engineering and Mineral Processing

Volumn 10, Issue 3-4, 2002, Pages 281-304

  De Lima, A G B ^a   Queiroz, M R ^a   Nebra, S A ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; DIFFUSION; FINITE VOLUME METHOD; HEAT TRANSFER; LEAST SQUARES APPROXIMATIONS; MASS TRANSFER; MOISTURE; SHRINKAGE;

ELLIPSOIDAL PRODUCTS;

DRYING;

EID: 0036297596     PISSN: 09691855     EISSN: None     Source Type: Journal    
DOI: 10.1002/apj.5500100405     Document Type: Article

References (31)

1. Analytical solution of mass diffusion equation applied to ellipsoid of revolution
2. Heat conduction from spheroids
3. Analysis and application of Luikov's heat, mass and pressure transfer model to a capillary porous media
4. A mathematical model for constant and intermittent batch drying of grains in a novel rotating jet spouted bed
5. Theoretical analysis of the diffusion process inside prolate spheroidal solids
6. Diffusion process modeling in elliptic shaped bodies
7. Simultaneous moisture transport and shrinkage during drying of solids with ellipsoidal configuration
8. Simultaneous moisture transport and shrinkage during drying of solids with ellipsoidal configuration
9. Theoretical and experimental analysis of the drying kinetics of bananas
10. Effect of drying method on shrinkage and porosity
11. Inequalities for the capacity of a condenser
12. Effect of drying methods on physical properties of dehydrated products
13. Experimental values of the thermal conductivity of selected fruits and vegetables
14. Numerical solution of heat and mass transfer from spheroids in steady axisymmetric flow
15. Turbulent heat and mass transfer from stationary particles
16. Physical properties of foods: What they are and their relation to other food properties
17. New method of measuring thermal diffusivity of spherical produce
18. Transport properties in processing of fruits and vegetables
19. Thermal properties of foods