A general mathematical modelling for heat and mass transfer in unsaturated porous media: an application to free evaporative cooling

1995 ◽  
Vol 31 (1-2) ◽  
pp. 49-55 ◽  
Author(s):  
W. Liu ◽  
S. W. Peng ◽  
K. Mizukami
Keyword(s):  
Mass Transfer ◽  
Porous Media ◽  
Mathematical Modelling ◽  
Heat And Mass Transfer ◽  
Evaporative Cooling ◽  
Unsaturated Porous Media

Heat and mass transfer in unsaturated porous media with solid-liquid change

2001 ◽  
Vol 37 (2-3) ◽  
pp. 237-242 ◽  
Author(s):  
T.-J. Lu ◽  
J.-H. Du ◽  
S.-Y. Lei ◽  
B.-X. Wang
Keyword(s):  
Mass Transfer ◽  
Porous Media ◽  
Heat And Mass Transfer ◽  
Unsaturated Porous Media ◽  
Solid Liquid

The Effects of Sublimation-Condensation Region on Heat and Mass Transfer During Microwave Freeze Drying

1998 ◽  
Vol 120 (3) ◽  
pp. 654-660 ◽  
Author(s):  
Zhao Hui Wang ◽  
Ming Heng Shi
Keyword(s):  
Mass Transfer ◽  
Porous Media ◽  
Heat And Mass Transfer ◽  
Freeze Drying ◽  
Experimental Results ◽  
Interface Model ◽  
Unsaturated Porous Media ◽  
Drying Time ◽  
Condensation Model ◽  
Moisture Redistribution

The sublimation-condensation model, developed for freeze drying of unsaturated porous media in the author’s previous work, is analyzed numerically. The moisture redistribution in the sublimation-condensation region is taken into account in this model. The calculations show that the saturation of ice in the sublimation-condensation region will obviously decrease, and its effects on heat and mass transfer cannot be neglected for microwave freeze-drying of unsaturated porous media. The microwave freeze-drying tests of unsaturated beef are carried out. The experimental results show that the drying time is approximately proportional to the initial saturation of beef. Moreover the sublimation-condensation model is validated by the experimental results. These results show that the sublimation-condensation model agrees better with experimental results than the sublimation interface model.

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