نتایج جستجو برای: drying simulation

تعداد نتایج: 582093  

2002
Prasad V. Saraph

Use of simulation for capacity analysis is an upcoming field in Biotech industry. This paper discusses an application of discrete event simulation in the multi-product and multi-resource Filling Freeze Drying facility of Bayer Corporation’s Berkeley site. The SIGMA simulation model was used to estimate the current and future throughput capacity by taking into account current operations and vari...

The proton exchange membrane (PEMFC) fuel cell represents the energy of the future, in parallel with hydrogen. However, this technology must meet many technical challenges related to performance and durability before being sold on a large scale. It is well known that these challenges are closely linked to water management. This paper develops and implements a model of PEM fuel for simulation to...

Journal: :Processes 2023

Fluid bed granulation is faced with a high level of complexity due to the simultaneous occurrence agglomeration, breakage, and drying. These complexities should be thoroughly investigated through particle–particle, particle–droplet, particle–fluid interactions understand process better. The present contribution focuses on importance drying associated challenges when modeling process. To do so, ...

Journal: :Brazilian Journal of Chemical Engineering 2005

2006
V. Tarvainen A. Ranta-Maunus A. Hanhijärvi H. Forsén

Case hardening is a feature of dried wood that causes the wood to deform (cup) after re-sawing and equalising the moisture content. VTT has analysed case hardening with the aid of the simulation model PEO and with experimental drying, conditioning and storage tests. Case hardening cannot be predicted by the moisture content gradient alone. However, the case hardening gap after drying to a high ...

2014
Mohammad U. H. Joardder Azharul Karim Chandan Kumar

During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, these quality attributes are affected by process conditions, material components and the raw structure of the foodstuff. In this work, the temperature...

Journal: :Revista Brasileira de Produtos Agroindustriais 2003

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