Mass transfer characteristics of bisporus mushroom (Agaricus bisporus) slices during convective hot air drying

2015 ◽  
Vol 52 (5) ◽  
pp. 1081-1088 ◽  
Author(s):  
Davoud Ghanbarian ◽  
Mojtaba Baraani Dastjerdi ◽  
Mehdi Torki-Harchegani
Keyword(s):  
Mass Transfer ◽  
Agaricus Bisporus ◽  
Hot Air Drying ◽  
Air Drying ◽  
Transfer Characteristics ◽  
Hot Air

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

2014 ◽  
Vol 51 (8) ◽  
pp. 1121-1129 ◽  
Author(s):  
Mehdi Torki-Harchegani ◽  
Davoud Ghanbarian ◽  
Morteza Sadeghi
Keyword(s):  
Mass Transfer ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Transfer Parameters ◽  
Modelling Methods

Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato

2018 ◽  
Vol 228 ◽  
pp. 12-24 ◽  
Author(s):  
Daniel I. Onwude ◽  
Norhashila Hashim ◽  
Khalina Abdan ◽  
Rimfiel Janius ◽  
Guangnan Chen ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Sweet Potato ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals 3D Model-Based Simulation Analysis of Energy Consumption in Hot Air Drying of Corn Kernels

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Shiwei Zhang ◽  
Ninghua Kong ◽  
Yufang Zhu ◽  
Zhijun Zhang ◽  
Chenghai Xu
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Air Temperature ◽  
Hot Air Drying ◽  
Air Drying ◽  
Body Model ◽  
Transfer Processes ◽  
Hot Air ◽  
Mass Transfer Processes ◽  
Corn Kernels

To determine the mechanism of energy consumption in hot air drying, we simulate the interior heat and mass transfer processes that occur during the hot air drying for a single corn grain. The simulations are based on a 3D solid model. The 3D real body model is obtained by scanning the corn kernels with a high-precision medical CT machine. The CT images are then edited by MIMICS and ANSYS software to reconstruct the three-dimensional real body model of a corn kernel. The Fourier heat conduction equation, the Fick diffusion equation, the heat transfer coefficient, and the mass diffusion coefficient are chosen as the governing equations of the theoretical dry model. The calculation software, COMSOL Multiphysics, is used to complete the simulation calculation. The influence of air temperature and velocity on the heat and mass transfer processes is discussed. Results show that mass transfer dominates during the hot air drying of corn grains. Air temperature and velocity are chosen primarily in consideration of mass transfer effects. A low velocity leads to less energy consumption.

Heat and mass transfer in hot-air drying process of seafood

2003 ◽  
Vol 2003 (0) ◽  
pp. 509-510
Author(s):  
Tadahisa HAYASHI ◽  
Takaharu TURUTA ◽  
Hirofumi TANIGAWA
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Hybrid and intermittent drying of carrot (Daucus carota var. Nantes)

2018 ◽  
Author(s):  
Dominik Mierzwa ◽  
Justyna Szadzińska ◽  
Krzysztof Bukowski
Keyword(s):  
Mass Transfer ◽  
Convective Drying ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air ◽  
Intermittent Mode ◽  
Airborne Ultrasound

A combination of high power airborne ultrasound and microwaves in hot air drying was developed to investigate the effect of intermittent mode on process effectiveness and quality of carrot. The drying experiments were carried out in an innovative hybrid dryer. The course of moisture ratio, drying rate, specific energy and water consumption, colour, water activity and shrinkage were discussed. The results showed that intermittent ultrasound and microwaves in convective drying accelerate the heat and mass transfer, leading to shorter drying time and faster drying rate. It was found that hybrid-intermittent drying can improve the energy efficiency and product quality. Keywords: intermittent drying; ultrasound; microwaves; energy; shrinkage

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