A proposed numerical-experimental method for drying kinetics in a spray dryer
- Author
- OMID REZA ROUSTAPOUR1 ; HOSSEINALIPOUR, Mostafa2 ; GHOBADIAN, Barat3 ; MOHAGHEGH, Fazlolah4 ; NEDA MAFTOON AZAD5
[1] Agricultural Engineering Research Department, Center of Agriculture and Natural Resources of fars Province, Zarghan, Shiraz, Iran, Islamic Republic of
[2] Iran University of Science and Technology, Tehran, Iran, Islamic Republic of
[3] Tarbiat Modares University, Tehran, Iran, Islamic Republic of
[4] Engineering Research Institute of Ministry of Agriculture, Tehran, Iran, Islamic Republic of
[5] Agricultural Engineering Department, Center of Agriculture and Natural Resources ofFars Province, Zarghan, Shiraz, Iran, Islamic Republic of - Source
Journal of food engineering. 2008, Vol 90, Num 1, pp 20-26, 7 p ; ref : 1/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Air flow pattern CFD simulation Lime juice Particle residence time Spray drying
- Keyword (fr)
- Chaux Cinétique Ecoulement air Lime (fruit) Méthode Particule Simulation Séchage pulvérisation Séchoir pulvérisation Temps séjour Agrume Fruit
- Keyword (en)
- Lime Kinetics Air flow Limes (fruit) Method Particle Simulation Spray drying Spray dryer Residence time Citrus fruit Fruit
- Keyword (es)
- Cal Cinética Flujo aéreo Lima (fruta) Método Partícula Simulación Secado pulverización Secador pulverización Tiempo estancia Agrios Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20675406
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2008.05.031 
https://dx.doi.org/10.1016/j.jfoodeng.2008.05.031
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