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Details for article 13 of 18 found articles
| Title: |
MEASUREMENT OF COEFFICIENTS FOB SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PRODUCTS |
| Author: |
Zhou, Lluming Purl, Virendra M. Anantheswaran, Ramaswamy C. |
| Appeared in: |
Drying technology |
| Paging: | Volume 12 (1994) nr. 3 pages 607-627 |
| Year: |
1994 |
| Contents: |
Two experimental devices were designed and built to determine four coefficients KT KM DM D (or δT = DT / DM occurring in simultaneous heat and mass transfer equations, where,K T and DM are thermal conductivity and moisture diffcusivity respectively, DT ( or δ T is temperature gradient Induced moisture migration coefficient and KM is moisture gradient Induced heat transfer coefficient. Three food materials, i.e. potato, bread dough and bread, were tested. From this study, it was found that the value of 5 was higher for low density food materials, such as bread, than for high density materials, such as potato. The coefficient & measures moisture migration contribution due to temperature gradient within the material. The average values of δ T for potato, bread dough and bread were 0.0014, 0.0059 and 0.0127 per °C, respectively. The contribution of temperature gradient to the overall moisture migration is negligible In high density materials. However, this contribution may be important in the moisture migratlon analysls for low density materials. The moisture gradient induced heat transfer coefficient % as found to be negligible for the materials tested in this study |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 13 of 18 found articles
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