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dc.contributor.authorPutranto, Aditya(Monash Univ, Dept Chem Engn)
dc.contributor.authorChen, Xiao Dong
dc.contributor.author陈晓东
dc.contributor.authorWebley, Paul A.(Monash Univ, Dept Chem Engn)
dc.date.accessioned2012-03-22T00:41:01Z
dc.date.available2012-03-22T00:41:01Z
dc.date.issued2011-06-08
dc.identifier.citationDRYING TECHNOLOGY,2011,29(8):961-973zh_CN
dc.identifier.issn0737-3937
dc.identifier.urihttp://dx.doi.org/doi:10.1080/07373937.2011.557793
dc.identifier.uriWOS:000294802700007
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/11829
dc.description.abstractFood materials are highly perishable. Drying is necessary to restrict biological and chemical activity to extend shelf life. A good drying model is useful for design of a better dryer, evaluation of dryer performance, prediction of product quality, and optimization. The reaction engineering approach (REA) is a simple-lumped parameter model revealed to be accurate and robust to model drying of various thin layers or small objects. Modeling drying behavior of different sizes is essential for a good drying model, yet it is still very challenging, even for a traditional diffusion-based model, which requires several sets of experiments to generate the diffusivity function. The REA is implemented in this study, for the first time, to model drying of rather thick samples of food materials. An approximate spatial distribution of sample temperature is introduced and combined with the REA to model drying kinetics. Results have indicated that the REA can model both moisture content and temperature profiles. The accuracy and effectiveness of the REA to model drying of thick samples of food materials are revealed in this study. This has extended the application of REA substantially. The application of the REA is currently not restricted for thin layesr or small objects but also for thick samples.zh_CN
dc.description.sponsorshipALAS (Australian Leadership Award Scholarship)zh_CN
dc.language.isoenzh_CN
dc.publisherTAYLOR & FRANCIS INCzh_CN
dc.subjectApplezh_CN
dc.subjectConvective dryingzh_CN
dc.subjectMangozh_CN
dc.subjectReaction engineering approach (REA)zh_CN
dc.subjectTemperature distributionzh_CN
dc.subjectThick sampleszh_CN
dc.titleModeling of Drying of Food Materials with Thickness of Several Centimeters by the Reaction Engineering Approach (REA)zh_CN
dc.typeArticlezh_CN


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