cortex effect on vacuum drying process of porous medium

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ID: 251284
2013
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Abstract
Corns, fruits, and vegetables are usually used as porous medium in drying process. But in fact, it must be considered as the cortex effect on mass transfer because the mass transfer of cortex is very difficult than inner medium. Based on the theory of heat and mass transfer, a coupled model for the porous medium vacuum drying process with cortex effect is constructed. The model is implemented and solved using COMSOL software. The water evaporation rate is determined using a nonequilibrium method with the rate constant parameter Kr that has been studied. The effects of different vapor pressures (1000, 5000, and 9000 Pa), initial moisture contents (0.3, 0.4, and 0.5 water saturation), drying temperatures (323, 333, and 343 K), and intrinsic permeability for cortex part (10−13, 10−14, 10−15 m2) on vacuum drying process were studied. The results facilitate a better understanding of the porous medium vacuum drying process that nearer to the reality.
Reference Key
zhang2013mathematicalcortex Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Zhijun Zhang;Shiwei Zhang;Tianyi Su;Shuangshuang Zhao
Journal journal of power sources
Year 2013
DOI
10.1155/2013/120736
URL
http://dx.doi.org/10.1155/2013/120736
Keywords
civil engineering (general)mathematics engineering (general)

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