Kinetics of diffusion processes while drying quasi-one-dimensional bodies
Annotation
Quasi-one-dimensional approximation in the regular mode theory is suggested for calculating the duration of drying. The first period of the process described by the differential equation of steady-state mass transfer and the second period described by the equation of unsteady-state mass transfer have been considered. Analytical solutions are offered in the form of algebraic equations. The impact of the time distribution function on the mean duration of drying process has also been studied for a cascade model of complete agitation systems.
Keywords
Постоянный URL
Articles in current issue
- Cryogenic system of a superconducting separator for the kaon channel in the IHEP accelerator
- Mathematical model of an oil-flooded rotary screw compressor with injection of working substance
- The concept of common cryogenic supply for experimental devices
- Using low temperatures for storage of biological products: two concepts of umbilical cord blood cryostorage
- Uniform non-analytical equation of the state of R218 satisfying the fundamental theory of critical phenomena
- Calculating changes of clearances between profiled surfaces of a screw compressor
- Summary of the experimental data on dielectric permittivity of water, ammonia and the refrigerants R134a and R152a
- Alternative working media for a combined heat and cold generator
- The effect of the design of an air cooling system on the shrinkage rate of stored food products
- A correlation predicting thermal conductivity of liquid halogenated hydrocarbons
- Critical currents at Josephson junctions of the superconductor-insulator-superconductor type
- Recording contact resistance between the tube surface and fin collar in tube-plate heat exchanger designs for cold supply and conditioning systems
- Effective heat conductivity of frozen disperse materials in vacuum dehydration processes *
- The effect of compressed environment on the power factors in an oil-flooded screw compressor
- Heat inflow from the “respiration” of vegetable products