Développement d'une nouvelle corrélation Bi-Di pour le séchage des produits solides.

Development of a new Bi-Di correlation for solids drying.

Type d'article : Article

Résumé

In this article, a recently developed Biot number-Dincer number (Bi-Di) correlation for drying applications is presented. The developed correlation is used to determine the moisture diffusivities and moisture transfer coefficients for products subjected to drying. A large number of experimental data taken from various sources in the literature has been utilized for the development of this correlation. Dimensionless moisture distributions were obtained for three regular shaped objects such as slab, cylinder and sphere to verify them with the available experimental measurements. The results show a considerably high agreement between the predicted values from the correlation and measured experimental observations. Thus, the present correlation is considered to be of great importance to design engineers and operators in estimating the moisture transfer parameters in a reasonably simple manner.

Détails

Titre original : Development of a new Bi-Di correlation for solids drying.
Identifiant de la fiche : 2003-0827
Langues : Anglais
Source : International Journal of Heat and Mass Transfer - vol. 45 - n. 15
Date d'édition : 07/2002

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Indexation

Thèmes : Ingénierie alimentaire;
Réfrigération des aliments
Mots-clés : Produit alimentaire; Corrélation; Solide; Modélisation; Développement; Déshydratation