Numerical study of the kinetics of unimolecular heterogeneous reactions onto planar surfaces

2011 ◽  
Vol 50 (1) ◽  
pp. 141-154 ◽  
Author(s):  
V. Skakauskas ◽  
P. Katauskis
2011 ◽  
Vol 16 (4) ◽  
pp. 467-476 ◽  
Author(s):  
Vladas Skakauskas ◽  
Pranas Katauskis

In this paper we investigate three two-dimensional in space mathematical models of the kinetics of unimolecular heterogeneous reactions proceeding onto planar surfaces. All models include the diffusion of the reactant from a bounded vessel towards an adsorbent, adsorption of the molecules of the reactant, their desorption, conversion (reaction) of the adsorbate into a product, instantaneous product desorption, and the diffusion of the product from the adsorbent into the same vessel. One of these models is based on the Langmuir-type kinetics of the surface reactions, the other one is based on the local steady-state value of the surface coverage, and the last one, in addition to the first model, involves the diffusion of the adsorbate along the adsorbent. Diffusivity of all species is assumed to be constant. Models were solved numerically by using the finite difference technique. By changing input parameters the effects of the rate constants of the reactant adsorption, desorption, and reaction and the influence of the surface diffusion of the adsorbate and approximation of the surface coverage by its steady-state value on the kinetics of surface reactions were studied numerically.


1932 ◽  
Vol 24 (4) ◽  
pp. 451-453 ◽  
Author(s):  
S. P. Burke ◽  
T. E. W. Schumann

2020 ◽  
Vol 25 ◽  
pp. 114-132 ◽  
Author(s):  
V.A. Agra Brandão ◽  
R. Araújo de Queiroz ◽  
R. Lima Dantas ◽  
G. Santos de Lima ◽  
N. Lima Tresena ◽  
...  

Freezing is one the most efficient methods for conservation, especially, fruits and vegetables. Cashew is a fruit with high nutritional value and great economic importance in the Northeast region of Brazil, however, due to high moisture content, it is highly perishable. The numerical study of the freezing process is of great importance for the optimization of the process. In this sense, the objective of this work was to study the cooling and freezing processes of cashew apple using computational fluid dynamics technique. Experiments of cooling and freezing of the fruit, with the aid of a refrigerator,data acquisition system and thermocouples, and simulation using Ansys CFX® software for obtain the cooling and freezing kinetics of the product were realized. Results of the cooling and freezing kinetics of the cashew apple and temperature distribution inside the cashew apple are presented, compared and analyzed. The model was able to predict temperaturetransient behavior with good accuracy, except in the post-freezing period.


2013 ◽  
Vol 46 (15) ◽  
pp. 5831-5841 ◽  
Author(s):  
Marco Lattuada ◽  
Emanuela Del Gado ◽  
Tiziana Abete ◽  
Lucilla de Arcangelis ◽  
Stefano Lazzari ◽  
...  

1997 ◽  
Vol 170 (2) ◽  
pp. 377-389 ◽  
Author(s):  
V.P. Zhdanov ◽  
B. Kasemo

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