PH—Postharvest Technology

Yang, William; Sokhansanj, Shahab; Tang, J.; Winter, P.W.

doi:10.1006/bioe.2002.0066

Cited by 87 publications

(19 citation statements)

References 8 publications

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“….9 = ( − ) Eq. 5A progressive decrease of towards , or, in equivalent terms, a gradual decrease of the surface moisture content ( ) towards the equilibrium value ( ), calculated by sorption isotherm at the temperature and relative humidity of the drying air (Giner and Mascheroni, 2001), was postulated in the general surface condition presented by Eq. (5).…”

Section: Boundary Conditions At the Surfacementioning

confidence: 99%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical solutions of the diffusion equation. Also, was determined the effective heat transfer coefficient by solving the macroscopic energy balance to contribute with the design and optimization of a thermal treatment for this product. Four air temperatures were studied in this work, 90-150°C. The heat transfer coefficients were estimated using experimental drying rates (7.87 to 16.55 W/m 2°C). The effective diffusion coefficient for water was determined to vary from 3.22 x 10-11 to 2.38 x 10-10 m 2 /s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures.

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Section: Boundary Conditions At the Surfacementioning

confidence: 99%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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“…Three thermal parameters according calculations obtained in this work: λ = 0.33 W. m -1 K -1 ; Cp = 31.661 -52.635 кJ.mol -1 K -1 ; a = 6.277 -10.435.10 -6 m 2 .s -1 . In literature are given results for same components of essential oil linalool and linalyl acetate, and the results compared with literature data for the same parameters, obtained experimentally [17,22,27].…”

Section: Discussionmentioning

confidence: 88%

“…The coefficient of thermal conductivity is calculated, which is a thermophysical characteristic of bodies and depends on many factors, but is usually determined by empirical dependencies. Using them [27], the thermal conductivity of a solution of lavender oil-ethanol-water was calculated.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the thermodynamic and physicochemical properties of lavender oil (Lavandula angustifoliaMill.)-ethanol-water system

et al. 2021

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The thermodynamic and physicochemical properties of lavender oil (Lavandula angustifolia Mill.)-ethanol-water system were measured. The chemical composition of solutions of the lavender oil in 70%, 75%, 80%, 85%, 90%, and 95% ethanol was determined using GC/MS analysis. The main compounds in the solutions are oxygenated monoterpenes (β-linalool, terpinen-4-ol, α-terpineol, and linalyl acetate), followed by monoterpene hydrocarbons ((Z)-β-ocimene and (E)-β-ocimene), and sesquiterpene hydrocarbons (β-caryophyllene and (E)-β-farnesene). The ternary phase diagrams were constructed. By multiply linear regression model for surface tension prediction was applied. The thermodynamic and kinetic parameters of lavender oil – ethanol - water system were calculated (energy of Gibb’s, enthalpy, entropy, energy of activation, and coefficient of diffusion).

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“…20 Several studies report a decrease in the heat capacity with increase in volume fraction. 14 16 21 Yang et al 22 reported an increase in specific heat capacity with the increase in temperature. Unlike large thermal conductivity contrast between the suspended particles and base fluids, the C p contrast between them is not significant and hence significant variation of C p on addition of particle loading is not anticipated.…”

Section: Articlementioning

confidence: 99%

Effect of Nanoparticle Size, Morphology and Concentration on Specific Heat Capacity and Thermal Conductivity of Nanofluids

Angayarkanni¹,

Sunny²,

Philip³

2015

J Nanofluids

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The effect of particle size, particle morphology and volume fraction of nanoparticles on the temperature dependent specific heat capacity of metal oxide nanofluids is investigated using differential scanning calorimeter. The stable colloidal suspensions of kerosene based magnetite (Fe 3 O 4 ), polyalphaolefin (PAO) based alumina (Al 2 O 3 ) spheres and alumina nanorods are used in the present studies. The nanoparticle concentrations and size of Fe 3 O 4 nanoparticles are varied from 5 to 25 wt% and 3.6 to 8.6 nm, respectively. The results show that the specific heat capacity decreases with increase in volume fraction and particle size in kerosene based Fe 3 O 4 nanofluids but enhances in the case of PAO based Al 2 O 3 nanofluids. These results suggest that PAO molecules strongly modify the interfacial thermal characteristics of Al 2 O 3 nanoparticles that in turn increases the heat capacity of PAO based Al 2 O 3 nanofluids. For kerosene based nanofluids, the C p data was in reasonable agreement with theoretical model for specific heat, which is derived by assuming thermal equilibrium between the particles and the surrounding fluid (Model II) using classical and statistical mechanics but showed large deviation from the mixing model (Model I). Our study shows that the C p decreases with increase in the aspect ratio of nanoparticles due to reduced surface atomic contributions. We also compare the effect of particle size and surface morphologies on the thermal conductivity enhancement of nanofluids.

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PH—Postharvest Technology

Cited by 87 publications

References 8 publications

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Investigation of the thermodynamic and physicochemical properties of lavender oil (Lavandula angustifoliaMill.)-ethanol-water system

Effect of Nanoparticle Size, Morphology and Concentration on Specific Heat Capacity and Thermal Conductivity of Nanofluids

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