Simulation of the Transport Phenomena during Drying of Food with Ohmic Heating in Static Syst em
Publish place: 06th International Congress on Chemical Engineering
Publish Year: 1388
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,477
This Paper With 7 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
ICHEC06_631
تاریخ نمایه سازی: 1 مهر 1388
Abstract:
In this study, we have used computational fluid dynamic techniques for simulating mass and heat transfer during drying of food via ohmic heating process. The goal of this study is to conduct the effects of electrical field intensity, electrical conductivity, solid heating, liquid-around-solid conductivity, and parameters such as drying rate, moisture content and temperature changes over time within drying process of potato. The resulting system of unsteady–state partial differential equations has been solved by finite element method. In fact, in this modeling, simultaneous solution of heat transfer equations, moisture, and electrical field have been used. Results show that, in comparison with other common models of heating process, ohmic heating process reduces drying time and accelerates the current diffusion in the entire product, so that it is conducted simultaneously and approximately with the same rate in both phases of solid and liquid.
Keywords:
Authors
Mostafa Keshavarz Moraveji
Department of Chemical Engineering, Arak University, Iran
Emad Ghaderi
Department of Chemical Engineering, Arak University, Iran
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :