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Theoretical Foundations of Drying Technology R B Keey l
Present and Future
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A. V. Luikov AIChE aroma components assumed assumption boundary conditions C. J. King calculated capillary Chem chemical Chirife concentration profiles constant continuity equation convection dehydration density diffusion coefficient diffusion equation dried drying curve drying medium drying of food drying process drying rate effect energy equilibrium evaporation evaporation front experimental Figure flow field flux food materials Food ScL Food Technol freeze drying function gas-phase given Heat and Mass Heat Mass Transfer heat transfer heat-transfer hygroscopic Keey kinetics Krischer liquid content liquid phase Mass Transfer mass-transfer mechanism Minsk moisture content momentum Nusselt parameters particle PCDR PDDR pores porous media powder predicted problem reaction Reynolds number rotary atomizer saturation shown in Fig solid solution sorption isotherms spray dryer spray drying spray-drying Symp temperature gradient theory of drying thermal thermal-energy equation thermodynamic Trans transport vapor diffusion velocity volume water activity water vapor wheel