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1. |
THERMAL CONDUCTIVITY AND DIFFUSIVITY OF SHELLED CORN AND GRAIN |
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Journal of Food Process Engineering,
Volume 4,
Issue 3,
1981,
Page 137-153
MARTIN KUSTERMANN,
REINHOLD SCHERER,
HEINZ DIETER KUTZBACH,
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摘要:
ABSTRACTIncreasing energy costs have stressed the importance of calculation of heat and mass transfer in a grain bulk in order to be able to optimize drying facilities. Therefore values for the thermal conductivity and diffusivity of grain and especially shelled corn were determined. The investigations were carried out for single kernels as well as for grain and corn in bulk. Thermal conductivity and diffusivity were found to be mainly dependent on moisture content. Regression analyses showed a good correlation between moisture content and thermal conductivity or diffusivity, respectively.
ISSN:0145-8876
DOI:10.1111/j.1745-4530.1981.tb00252.x
出版商:Blackwell Publishing Ltd
年代:1981
数据来源: WILEY
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2. |
ENERGY CONSERVATION IN DRYING OF FRUITS IN TUNNEL DEHYDRATORS |
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Journal of Food Process Engineering,
Volume 4,
Issue 3,
1981,
Page 155-169
JAMES F. THOMPSON,
MANJEET S. CHHINNAN,
MARTIN W. MILLER,
GERALD D. KNUTSON,
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PDF (601KB)
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摘要:
ABSTRACTThis study reports the energy use and thermal losses associated with tunnel dehydrators and discusses methods of increasing energy efficiency. These dehydrators can operate with an efficiency of water removal greater than 50%. It is shown that energy conservation techniques such as minimizing air leakage, increasing air recirculation, utilizing a furnace heat shield to prevent heat losses, and maximizing input can result in significant energy savings.
ISSN:0145-8876
DOI:10.1111/j.1745-4530.1981.tb00253.x
出版商:Blackwell Publishing Ltd
年代:1981
数据来源: WILEY
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3. |
THE EFFECTS OF DESIGN AND OPERATING CONDITIONS ON PARTICLE MORPHOLOGY FOR SPRAY‐DRIED FOODS |
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Journal of Food Process Engineering,
Volume 4,
Issue 3,
1981,
Page 171-187
C. GAIL GREENWALD,
C. JUDSON KING,
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摘要:
ABSTRACTAn experimental program was carried out in order to provide insight into the effects of the design and operating conditions of spray drying on the morphological behavior of the product. Single streams of uniform‐size drops fell through a column in which air temperature profiles could be monitored and manipulated. Scanning electron microscopy and optical microscopy were used to measure shrinkage (or expansion) and to observe physical characteristics. The effects of varying the type of feed, the feed concentration, initial drop size, and air temperature history were investigated. Results are compared with previous investigations related to bulk densit
ISSN:0145-8876
DOI:10.1111/j.1745-4530.1981.tb00254.x
出版商:Blackwell Publishing Ltd
年代:1981
数据来源: WILEY
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4. |
ABSTRACTS FROM TRANS. ASAE |
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Journal of Food Process Engineering,
Volume 4,
Issue 3,
1981,
Page 189-194
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PDF (323KB)
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ISSN:0145-8876
DOI:10.1111/j.1745-4530.1981.tb00255.x
出版商:Blackwell Publishing Ltd
年代:1981
数据来源: WILEY
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