Heat and mass transfer in fixed bed drying of non-deformable porous particles

Dobre, Tănase; Pârvulescu, Oana Cristina; Stoica-Guzun, Anicuţa; Stroescu, Marta; Jipa, Iuliana; Janabi, Ali A. A. Al

doi:10.1016/j.ijheatmasstransfer.2016.07.079

Cited by 11 publications

(7 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The convective drying of porous media, including foods, has a pivotal role in several industrial applications. Owing to its high availability and moisture saturation capacity, the air is undoubtedly the most used drying fluid [10].…”

Section: B Hot Air Convective Dryingmentioning

confidence: 99%

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Guiné¹,

Dets²

2018

IJFE

128

View full text Add to dashboard Cite

Drying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used, such as hot air drying, spray drying, lyophilization, infrared, microwave or radiofrequency drying, osmotic dehydration or many combined processes.Many foods can be preserved through drying, but their organoleptic and nutritional properties are greatly altered as compared to the fresh counterparts. The objective of this paper is to describe the contents of a plenary speech presentation about the advances in drying methods and the effects of drying on the attributes of the dried foods. For that a search in the scientific literature was conducted and the selection of the information was based on the topics aimed at discussing.

show abstract

Section: B Hot Air Convective Dryingmentioning

confidence: 99%

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Guiné¹,

Dets²

2018

IJFE

128

View full text Add to dashboard Cite

show abstract

“…Modelling of mass and heat transfer phenomena is an effective tool in the design, control and optimization of chemical processes as well as in understanding their mechanisms [23,24]. As a descriptive model, droplet evaporation from a steel surface is a simultaneous mass and heat transfer problem.…”

Section: Mathematical Modelingmentioning

confidence: 99%

“…Relation (22) expresses the specific flow rate of oxygen. This becomes (23) by expressing c O2s from the equality of oxygen transferred with oxygen consumed by the reaction surface.…”

Section: Mathematical Modelingmentioning

confidence: 99%

Experimental Investigation and Modeling: Considerations of Simultaneous Surface Steel Droplets’ Evaporation and Corrosion

Ilie,

Chiş,

Maior

et al. 2023

Metals

Self Cite

View full text Add to dashboard Cite

The present work focuses on the problem of steel surface corrosion as a kinetic expression when water droplets are repeatedly deposited and evaporated on/from its surface. This process, together with the rainwater film corrosion process, belongs to the theoretical foundations of the problem of atmospheric corrosion. It was considered that the formation of water droplets on surfaces is a random but repetitive process, as well as the fact that experimental and theoretical observations show that the droplet corrosion front of a metal surface is located in its zone circumference. We thus aimed to establish how the corrosion process evolves on a steel plate when many drops are deposited and removed repeatedly. An experimental setup and working procedure were used to obtain data characterizing the simultaneous process of steel surface corrosion and water droplet evaporation. For natural convection conditions with a variable relative humidity and temperature environment, an extensive data set consisting of the dynamics of individual droplet evaporation coupled simultaneously with the corrosion of the steel surface under the droplet was obtained. The mathematical models for evaporation and corrosion under the droplet have the same dynamic transfer surface for water evaporation and oxygen supply in the droplet. An approach for determining this surface depending on the momentary droplet mass was considered. Several simultaneous measurements of evaporation–corrosion dynamics were used to calibrate the coupled models, which were then used to show their compatibility with experimental data.

show abstract

“…Modelling is essential to design, control, and optimize a process as well as to understand its mechanisms [28,30,31]. Cone and modified Gompertz models have been widely used to predict the dynamics of biomethane production [26,28,32,33].…”

Section: Kinetic Modellingmentioning

confidence: 99%

Theoretical and Experimental Results on the Recovery of Potato Processing Residuals by Anaerobic Digestion

Dima¹,

Mateescu²,

Pârvulescu³

et al. 2019

Rev. Chim.

View full text Add to dashboard Cite

Anaerobic digestion of organic matter with high moisture content has proven to be a suitable method for disposal of wet organic residuals with several advantages compared to other treatment technologies. This paper aimed at evaluating the theoretical and experimental biomethane potential of food processing residuals that are responsible for negative environmental impact, with exemplification for the potato processing waste. The biomethane potential is a useful parameter to assess the economic efficiency of anaerobic digestion processes as it can considerably influence the efficiency and the economic feasibility of the energy recovery technologies. Both experimental and theoretical biomethane potentials of potato waste in mesophilic anaerobic digestion as well as biodegradability of the substrate were estimated. Moreover, effects of microalgal extract addition on the digestion of potato waste were examined in an attempt to stimulate the anaerobic digestion. Cone model and a modified Gompertz model were used to predict the dynamics of biomethane production.

show abstract

Heat and mass transfer in fixed bed drying of non-deformable porous particles

Cited by 11 publications

References 20 publications

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Experimental Investigation and Modeling: Considerations of Simultaneous Surface Steel Droplets’ Evaporation and Corrosion

Theoretical and Experimental Results on the Recovery of Potato Processing Residuals by Anaerobic Digestion

Contact Info

Product

Resources

About