An adjoint sensitivity analysis of the relaxed Arakawa–Schubert scheme in the National Aeronautics and Space Administration GEOS-1 GCM with respect to perturbations in large-scale environmental fields was conducted. The response functions were defined as measures of the strength of convective cloud precipitation, the cloud-induced heating and drying (moistening) in both the instantaneous and ti...

Spirals as internals are utilized to reduce the axial mixing of solids in fluidized beds, by routing the solids flow in a predetermined route or by localizing the solids mixing. The drying kinetics of continuous fluidized bed with and without internals has been compared and modeled using batch drying kinetics and residence time distribution analysis. The batch drying experiments were conducted ...

−− Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during drying and hydration of a porous solid sphere with volume change was developed in terms of the di...

A programmable control system for the convective drying of lumber in chambers is developed, based on specially designed drying algorithm, which allows computing the set-point values for the temperature and the relative humidity of the heating and drying air as a function of the wood type, wood thickness and the current average value for the wood moisture content and wood temperature. The specia...

The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...

We study the problem of heating a one-dimensional approximation to a slb-sided moist foodstuff in a microwave oven, allowing for a phase change and drying. We initially investigate the accuracy of the Lambert law of exponential decay of the applied electric field into the foodstuff and derive an approximation for the field comprising the exponential decay term and an oscillatory component. We t...

leather manufacturing involves a crucial energy-intensive drying stage in the finishing process to remove its residual moisture. determining drying characteristics of leather is vitally important so as to optimize the drying stage. this paper describes an analytical way for determination of the drying characteristics of leather. the model presented, is based on fundamental heat and mass transfe...

Wood drying is essential for preparation of this natural resource for practical applications. Solar drying can reduce drying costs and energy consumption. There are many potential models to describe the drying process. However, most models confirm that the tortuosity of the moisture transport path is an important control parameter during the diffusion-controlled drying process. Microwave heatin...

introduction drying foods, fruits and vegetables is a suitable method to reduce post-harvest losses of the crops. drying is considered as a simultaneous heat and mass transfer process. various physical, chemical and nutritional changes occur during drying of foods and are affected by a number of internal and external heat and mass transfer parameters. external parameters may include temperature...