摘要:

ABSTRACTReverse osmosis experiments were performed to concentrate the green tea juice, and the experimental data was analyzed by using a set of transport equations together with osmotic pressure and density data of the green tea juice. the transport parameters obtained numerically by the above analytical procedure were then used to calculate several dimensionless quantities that can characterize a reverse osmosis module. an example of module design calculation was attempted using the dimensionless parameters so obtained. It has been found that an increase in operating pressure reduces the module length significantly when the feed tea juice concentration is high. an increase of the mass transfer coefficient on the high pressure side of the membrane has the same effect.

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1993.tb00159.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTPublished sigmoid moisture sorption isotherms (0

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1993.tb00160.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe fluid‐to‐particle heat transfer coefficients (hfp) associated with the heating of cylindrical specimens of potato and carrot were evaluated in carboxy‐methylcellulose (CMC) solutions (0–1%) at 50–80C. Average hfpvalues ranged from 80 to 450 W/m2C for potatoes and 100 to 550 W/m2C for carrots. Temperature and concentration of CMC influenced its power law parameters and hence. hfpvalues while fluid velocity (0.2 to 0.7 × 10−3m/s), sample size (0.016–0.023 m diameter, 0.02–0.04 m length) and flow direction (upward and downward) had marginal effects. Natural convection dominated the flow regime, giving good correlations between Nusselt and

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1993.tb00161.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThis paper presents the assembly and the performance of a fuzzy logic control system in regulating a laboratory continuous crossflow grain dryer. With fuzzy control, similar outlet moisture contents and lower outlet breakage susceptibility of corn were obtained as compared to the manually controlled dryer operation. the results verified that drying‐induced corn breakage could be reduced through the application of fuzzy logic control. Like the corn drying process, many food processes are difficult to control automatically with conventional control techniques due to their complex nature. Fuzzy logic control provides an attractive solution for control of those processe

ISSN:0145-8876    

DOI:10.1111/j.1745-4530.1993.tb00162.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY