Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations

被引：395

作者：

Datta, A. K. ^{[1
]}

机构：

[1] Cornell Univ, Dept Biol & Environm Engn, Ithaca, NY 14853 USA

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 80卷 / 01期

关键词：

Darcy; capillary; interface; evaporation; model;

D O I：

10.1016/j.jfoodeng.2006.05.013

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Heat and mass transfer formulations appearing in the food processing literature are synthesized in a systematic and comprehensive way, under the umbrella of transport in porous media. The entire range of formulations starting from the most fundamental to the semi-empirical are covered. Relationships of different formulations to each other and to the fundamental conservation laws are shown. The important transport mechanism in foods governed by the Darcy's law is emphasized. Food processing examples of various formulations are provided. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：80 / 95

页数：16

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