Description |
xxxvii, 214 pages : illustrations ; 26 cm |
Contents |
Machine generated contents note: 1.Introduction -- 1.1.Practical background -- 1.2.A ̀microstructural' discussion of the phenomena of drying moist, porous materials -- 1.3.The REA to modelling drying -- 1.3.1.The relevant classical knowledge of physical chemistry -- 1.3.2.General modelling approaches -- 1.3.3.Outline of the REA -- 1.4.Summary -- References -- 2.Reaction engineering approach I: Lumped-REA (L-REA) -- 2.1.The REA formulation -- 2.2.Determination of REA model parameters -- 2.3.Coupling the momentum, heat and mass balances -- 2.4.Mass or heat transfer limiting -- 2.4.1.Biot number analysis -- 2.4.2.Lewis number analysis -- 2.4.3.Combination of Biot and Lewis numbers -- 2.5.Convective drying of particulates or thin layer products modelled using the L-REA -- 2.5.1.Mathematical modelling of convective drying of droplets of whey protein concentrate (WPC) using the L-REA -- |
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Contents note continued: 2.5.2.Mathematical modelling of convective drying of a mixture of polymer solutions using the L-REA -- 2.5.3.Results of modelling convective drying of droplets of WPC using the L-REA -- 2.5.4.Results of modelling convective drying of a thin layer of a mixture of polymer solutions using the L-REA -- 2.6.Convective drying of thick samples modelled using the L-REA -- 2.6.1.Formulation of the L-REA for convective drying of thick samples -- 2.6.2.Prediction of surface sample temperature -- 2.6.3.Modelling convective drying thick samples of mango tissues using the L-REA -- 2.6.4.Results of convective drying thick samples of mango tissues using the L-REA -- 2.7.The intermittent drying of food materials modelled using the L-REA -- 2.7.1.Mathematical modelling of intermittent drying of food materials using the L-REA -- 2.7.2.The results of modelling of intermittent drying of food materials using the L-REA -- |
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Contents note continued: 2.7.3.Analysis of surface temperature, surface relative humidity, saturated and surface vapour concentration during intermittent drying -- 2.8.The intermittent drying of non-food materials under time-varying temperature and humidity modelled using the L-REA -- 2.8.1.Mathematical modelling using the L-REA -- 2.8.2.Results of intermittent drying under time-varying temperature and humidity modelled using the L-REA -- 2.9.The heating of wood under linearly increased gas temperature modelled using the L-REA -- 2.9.1.Mathematical modelling using the L-REA -- 2.9.2.Results of modelling wood heating under linearly increased gas temperatures using the L-REA -- 2.10.The baking of cake modelled using the L-REA -- 2.10.1.Mathematical modelling of the baking of cake using the L-REA -- 2.10.2.Results of modelling of the baking of cake using the L-REA -- 2.11.The infrared-heat drying of a mixture of polymer solutions modelled using the L-REA -- |
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Contents note continued: 2.11.1.Mathematical modelling of the infrared-heat drying of a mixture of polymer solutions using the L-REA -- 2.11.2.The results of mathematical modelling of infrared-heat drying of a mixture of polymer solutions using the L-REA -- 2.12.The intermittent drying of a mixture of polymer solutions under time-varying infrared-heat intensity modelled using the L-REA -- 2.12.1.Mathematical modelling of the intermittent drying of a mixture of polymer solutions under time-varying infrared-heat intensity using the L-REA -- 2.12.2.Results of modelling the intermittent drying of a mixture of polymer solutions under time-varying infrared heat intensity using the L-REA -- 2.13.Summary -- References -- 3.Reaction engineering approach II: Spatial-REA (S-REA) -- 3.1.The S-REA formulation -- 3.2.Determination of the S-REA parameters -- 3.3.The S-REA for convective drying -- 3.3.1.Mathematical modelling of convective drying of mango tissues using the S-REA -- |
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Contents note continued: 3.3.2.Mathematical modelling of convective drying of potato tissues using the S-REA -- 3.3.3.Results of modelling of convective drying of mango tissues using the S-REA -- 3.3.4.Results of modelling of convective drying of potato tissues using the S-REA -- 3.4.The S-REA for intermittent drying -- 3.4.1.The mathematical modelling of intermittent drying using the S-REA -- 3.4.2.Results of modelling intermittent drying using the S-REA -- 3.5.The S-REA to wood heating under a constant heating rate -- 3.5.1.The mathematical modelling of wood heating using the S-REA -- 3.5.2.The results of modelling wood heating using the S-REA -- 3.6.The S-REA for the baking of bread -- 3.6.1.Mathematical modelling of the baking of bread using the S-REA -- 3.6.2.The results of modelling of the baking of bread using the S-REA -- 3.7.Summary -- References -- 4.Comparisons of the REA with Fickian-type drying theories, Luikov's and Whitaker's approaches -- 4.1.Model formulation -- |
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Contents note continued: 4.1.1.Crank's effective diffusion -- 4.1.2.The formulation of effective diffusivity to represent complex drying mechanisms -- 4.1.3.Several diffusion-based models -- 4.2.Boundary conditions' controversies -- 4.3.A diffusion-based model with local evaporation rate -- 4.3.1.Problems in determining the local evaporation rate -- 4.3.2.The equilibrium and non-equilibrium multiphase drying models -- 4.4.Comparison of the diffusion-based model and the L-REA on convective drying -- 4.5.Comparison of the diffusion-based model and the S-REA on convective drying -- 4.6.Model formulation of Luikov's approach -- 4.7.Model formulation of Whitaker's approach -- 4.8.Comparison of the L-REA, Luikov's and Whitaker's approaches for modelling heat treatment of wood under constant heating rates -- 4.9.Comparison of the S-REA, Luikov's and Whitaker's approaches for modelling heat treatment of wood under constant heating rates -- 4.10.Summary -- References |
Notes |
Formerly CIP. Uk |
Bibliography |
Includes bibliographical references and index |
Subject |
Drying -- Computer simulation.
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Porous materials -- Drying.
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Food -- Drying.
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Lumber -- Drying.
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Polymers -- Curing.
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Drying.
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Author |
Putranto, Aditya.
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LC no. |
2013003983 |
ISBN |
9781107012103 (hardback) |
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