ISSN:
0001-1541
Keywords:
Chemistry
;
Chemical Engineering
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Sublimation drying is analyzed by considering coupled heat and mass transport at the ice-vapor interface. Since, the typical model of sublimation drying assumes a pseudo steady state heat transport limited process, these assumptions are critically analyzed to determine whether they are the cause of some of the limitations of the simplified model. It is shown that although total drying times can be substantially increased if there is heat leakage into the ice core and coupled heat and mass transport, this is not a problem in the conventional sublimation drying of foods. However, the results indicate that consideration of both coupled transport and heat leakage into the core result in time-varying ice temperatures which could exceed the triple point. In addition, the application of this analysis to the analogous heterogeneous chemical reaction problem is pointed out and appropriate conclusions can be drawn by inference.
Additional Material:
5 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/aic.690180422
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