| Mathematical Model for the Continuous Vacuum Drying |
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| 作者姓名： | 戴惠良 |
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| 作者单位： | DAI Hui-liang College of Mechanical Engineering，Dong Hua University，Shanghai，200051 |
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| 摘 要： | ＩｎｔｒｏｄｕｃｔｉｏｎＳｅｌｅｃｔｉｏｎｏｆａｐｒｏｐｅｒｄｒｙｉｎｇｍｅｔｈｏｄｉｓｖｅｒｙｉｍｐｏｒｔａｎｔｆｏｒｄｒｙ ｉｎｇｏｆｈｉｇｈｌｙｖｉｓｃｏｕｓａｎｄｈｅａｔ ｓｅｎｓｉｔｉｖｅｆｏｏｄｓ.Ｖａｃｕｕｍｄｒｙｉｎｇｉｓｃｏｎｓｉｄｅｒｅｄａｓａｓｕｉｔａｂｌｅｍｅｔｈｏｄｆｏｒｄｒｙｉｎｇｏｆｓｕｃｈｍａｔｅｒｉａｌｓ .Ａｃ ｃｏｒｄｉｎｇｔｏｓｅｖｅｒａｌｒｅｓｅａｒｃｈｒｅｐｏｒｔｓｂｙＮｏｔｔｅｒ,ＢｒｅｋｋｅａｎｄＴａｙｌｏｒ,ｉｔｒｅｓｕｌｔｓｉｎｐｒｏｄｕｃｔｓｗｈｉｃ…
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Mathematical Model for the Continuous Vacuum Drying |
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| DAI Hui-liang.Mathematical Model for the Continuous Vacuum Drying[J].Journal of Donghua University,2002,19(2). |
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| Authors: | DAI Hui-liang |
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| Institution: | College of Mechanical Engineering, Dong Hua University, Shanghai, 200051 |
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| Abstract: | An improved mathematical model for the continuous vacuum drying of highly viscous and heatsensitive foodstuffs was proposed, The process of continuous vacuum drying was presented as a moving boundary problem of moisture evaporation in cylindrical coordinates. Boundary condition of the first kind for the known functional dependence of the drying body surface temperature on time was considered. Finally, the appropriate system of differential equations was solved numerically and the values of drying rate, integral moisture content of the material, moving boundary position as well as temperature in any point of the material and at any moment time were obtained. This procedure was applied to continuous vacuum drying of foods such as natural cheese and fresh meat paste. |
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| Keywords: | Radioactive heat conductive heat heat-sensitive foods moving boundary problem theoretical analysis experimental apparatus |
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