Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry
نویسندگان
چکیده
منابع مشابه
Model of Heat and Mass Transfer with Moving Boundary during Roasting of Meat in Convection-Oven
A 2D mathematical model of coupled heat and mass transfer describing oven roasting of meat was formulated from first principles. The current formulation of model equations incorporates the effect of shrinkage phenomena and water holding capacity. The model equations are based on conservation of mass and energy. The pressure driven transport of water in meat is expressed using Darcy’s equation. ...
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ژورنال
عنوان ژورنال: Procedia Food Science
سال: 2011
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.112