• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>The 18th international drying symposium >MODELING COUPLES HEAT AND MASS TRANSFER FOR COFFEE DRYING:DETERMINATION OF MOISTURE DIFFUSIVITY IN COFFEE COMPONENTS (COFFEA CANEPHORA)
【24h】

MODELING COUPLES HEAT AND MASS TRANSFER FOR COFFEE DRYING:DETERMINATION OF MOISTURE DIFFUSIVITY IN COFFEE COMPONENTS (COFFEA CANEPHORA)

机译：咖啡干燥的传热和传质模型：测定咖啡成分中的水分扩散率（COFFEA CANEPHORA）

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The aim of the present study was to develop a 3-D finite element model to simulate the transport of heat and mass within parchment coffee using Comsol Multiphysics(○)simulation program.Thermal energy equations and Fick's law of diffusion is obtained to model the coupled heat and mass transport within the parchment coffee during drying processes.Thin layer drying experiments of coffee bean and parchment coffee were conducted in the temperature range of 40-60oC,the relative humidity ranged from 14 to 28％ and drying air velocity of 1.4 m/s.The moisture diffusivities in different components of coffee (parchment and coffee bean) were determined by minimizing the RMSE between the predicted and the experimental data.The simulated results showed that the moisture diffusivities of parchment were three orders of magnitude lower than those of the coffee bean.
机译：本研究的目的是使用Comsol Multiphysics（○）模拟程序开发一个3-D有限元模型来模拟羊皮咖啡中热量和质量的传递，获得热能方程和菲克扩散定律来建模耦合干燥过程中羊皮咖啡内部的热量和质量传递。在40-60oC的温度范围内进行了咖啡豆和羊皮咖啡的薄层干燥实验，相对湿度为14％至28％，干燥空气速度为1.4 m /通过最小化预测和实验数据之间的RMSE来确定咖啡不同成分（羊皮纸和咖啡豆）中的水分扩散率。咖啡豆。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号