Mathematical modeling of impingement drying of corn tortillas

Louise M.Braud; Rosana G.Moreira; M.Elena Castell-Perez

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Mathematical modeling of impingement drying of corn tortillas

机译：玉米饼冲击干燥的数学模型

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Impingement drying of corn tortillas was modeled using governing equations for heat and mass transfer during the drying process. Mass transfer within the product was modeled as diffusion-driven mass flux. Heat transfer was driven according to Fourier's Law of conduction. Boundary conditions for drying in both air and superheated steam were incorporated into the model. Convective heat transfer accounted for heat flow into the product at the surface.

机译：使用干燥过程中传热和传质的控制方程对玉米饼的冲击干燥进行了建模。产品中的传质建模为扩散驱动的质量通量。传热是根据傅立叶传导定律驱动的。在空气和过热蒸汽中干燥的边界条件都纳入了模型。对流传热是表面热量流入产品的原因。

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《Journal of food engineering》 |2001年第3期|p.121-128|共8页
作者
Louise M.Braud; Rosana G.Moreira; M.Elena Castell-Perez;
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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Superheated steam; Dry air; Finite differences;

机译：过热蒸汽;干燥的空气;有限差异;

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Mathematical modeling of impingement drying of corn tortillas

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