Mass and heat transfer from the surface of a gas sparged pool of liquid to an immiscible liquid under swirl flow and potential applications

Sedahmed, G.H.; Abdel‐Aziz, M.H.; Abdo, M.S.E.; Hassan, M. S.; Konsowa, A.H.

doi:10.1016/j.cherd.2017.06.037

Cited by 2 publications

(2 citation statements)

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“…The shear stress of the small eddies disturbed the vapor density. The vapor density was reduced and, as a result, the mass transfer was enhanced [17,31]. In addition, the air around the pineapples surface was always replaced by heated fresh air resulting from the swirling of the air [31].…”

Section: Resultsmentioning

confidence: 99%

“…The vapor density was reduced and, as a result, the mass transfer was enhanced [17,31]. In addition, the air around the pineapples surface was always replaced by heated fresh air resulting from the swirling of the air [31]. Therefore, the surface temperature of the samples was increased and causing the increase of water evaporation in the samples [33].…”

Section: Resultsmentioning

confidence: 99%

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Study on kinetics of flow characteristics in hot air drying of pineapple

Malaikritsanachalee

Choosri

2018

Food Sci Biotechnol

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The aim was to evaluate the kinetic parameters, total color differences (∆E*) and browning index differences (∆BI) of air flow pineapple drying. The experiments were performed on air temperatures at 60 and 70 °C, and air velocities at 1.5 and 2.0 m/s. The kinetic parameter (k) increased when air temperature was increased for all air velocity. The effective diffusivity coefficient (D) increased as high as the temperature of the heating medium. The variation of D of swirling flow was ranging from 6.72 × 10 to 10.23 × 10 m/s, while the variation of D of non-swirling flow was ranging from 6.40 × 10 to 9.42 × 10 m/s. The drying time of swirling flow was shorter than non-swirling flow in each drying condition. Moreover, the ∆E* and ∆BI of pineapple in swirling flow were lower than that obtained from non-swirling flow. Therefore, the convective drying using swirling flow can be minimized for drying time and color deterioration.

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Section: Resultsmentioning

confidence: 99%