2010
DOI: 10.1016/j.jfoodeng.2009.08.008
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Theoretical model of a drying system including turbulence aspects

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Cited by 8 publications
(4 citation statements)
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“…In the literature, research can be found into modeling the drying of different grain food, for example, soya bean [17] , rice [18] or corn [19] . These models can be theoretical or empirical.…”
Section: Introductionmentioning
confidence: 99%
“…In the literature, research can be found into modeling the drying of different grain food, for example, soya bean [17] , rice [18] or corn [19] . These models can be theoretical or empirical.…”
Section: Introductionmentioning
confidence: 99%
“…It is important to note that turbulence is an important factor affecting the drying rate during the external heat and mass transfer controlling phases (Sabarez, 2016). Beyhaghi et al (2016) and Lecorvaisier et al (2010) found better diffusivity coefficients in turbulent flows than in laminar flows, showed that the drying time for a turbulent flow was less than that for a laminar flow, and the evaporation rate (or evaporative mass flow rate) was greater for a turbulent flow than a laminar flow. As stated before, the decrease in turbulence and therefore effective thermal conductivity affects the drying speed, and an uneven distribution of effective thermal conductivity generates different drying speeds between the trays (Esparza E. et al 2019).…”
Section: Resultsmentioning
confidence: 99%
“…A secagem dos alimentos apresenta vantagens como: evitar a necessidade de utilização de sistemas caros de refrigeração para a preservação; facilitar o transporte e o armazenamento, devido à redução de tamanho e agregar valor ao produto (Guiné et al, 2007). Desta forma, ao longo dos últimos anos, vários pesquisadores concentraram seus estudos nos processos de secagem de alimentos (Alencar Junior et al, 2008;Silva et al, 2009a;Silva et al, 2009b;Giner et al, 2010;Lecorvaisier et al, 2010;Ruiz-López et al, 2012;Pacheco-Aguirre et al, 2014;Esfahani et al, 2014).…”
Section: Introductionunclassified