摘要:

ABSTRACTThis work desribes the simulation of a twin screw co‐rotating extruder. Based on a uni‐directional analysis, the temperature and pressure profiles within the extruder are predicted from knowledge of feed and extruder characteristics. A non‐Newtonian, non‐isothermal viscosity model is used to describe the materials rheology. the analysis covers an evaluation of conditions within the solid conveying zone, the melt pumping zone and a melt shearing zone achieved by reverse screw elements. the total energy input (both mechanical and through the barrel) is also evaluated. the simulation work has proved satisfactory in the design and optimization of extruder op

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00095.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTA solar osmotic dryer was designed and constructed to test the utilization of solar energy in the two‐step osmovac‐dehydration of papaya. Drying rates measured in solar versus nonsolar osmotic dehydration experiments showed that solar osmotic drying had higher drying rates and sucrose uptake in the papaya samples (0.6 cm thick × 4 cm long × 2 cm wide) than in the nonsolar runs. In separate experiments, drying rates from solar vacuumdrying (as a second step of the osmovac‐drying process) were about twice those of nonsolar vacuum‐drying. Drying rates of both solar and nonsolar vacuum‐drying reached the end of the constant‐rate period in about 3 h. Sensory qualities of solar osmovac‐dried papaya were comparable to those of vacuum‐dried or solar osmotic‐nonsolar vacuum‐dried. These results suggest the possibility of drying rate increase and quality retention in utilizing solar energy in the osmova

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00096.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTOverall heat transfer coefficients to water and silicone fluids in cans rotating in a steam retort were correlated by (Eq. A):(A)where the Reynolds number, pND2/μ, based on the rotational speed of the can, was varied over the range 12

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00097.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTTwo correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10−6e1500/T(%TS)3.5and for the pear puree, K = 3.1 × 10−6e1500/T(%TS)3Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids co

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00098.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00099.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00100.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1985.tb00094.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY