Partager

Influence de la zone de condensation-sublimation sur le transfert de chaleur et de masse pendant la lyophilisation aux micro-ondes.

The effects of sublimation-condensation region on heat and mass transfer during microwave freeze-drying.

Auteurs : WANG Z. H., SHI M. H.

Type d'article : Article

Résumé

The moisture redistribution in the sublimation-condensation region is taken into account in this model. The calculations show that the saturation of ice in the sublimation-condensation region will obviously decrease, and its effects on heat and mass transfer cannot be neglected for microwave freeze-drying of unsaturated porous media. Microwave freeze-drying tests of unsaturated beef are carried out. Experimental results show that the drying time is approximately proportional to the initial saturation of beef. The sublimation-condensation model is validated by the experimental results.

Détails

  • Titre original : The effects of sublimation-condensation region on heat and mass transfer during microwave freeze-drying.
  • Identifiant de la fiche : 1999-3923
  • Langues : Anglais
  • Source : J. Heat Transf. - vol. 120 - n. 3
  • Date d'édition : 08/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (5)
Voir la source

Indexation