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- Biosystems and Agricultural Engineering Faculty Publications (2)
- Department of Biological Systems Engineering: Conference Presentations and White Papers (1)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
- Technical science and innovation (1)
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Determination Of The Heating Time Constant For Root Crops, Z K. Ergasheva, Beraat Ozcelik
Determination Of The Heating Time Constant For Root Crops, Z K. Ergasheva, Beraat Ozcelik
Technical science and innovation
Convective drying refers to one of the energy-intensive processes used in chemical, woodworking, food and other industries. Therefore, in modern conditions, when there is a growing shortage and an increase in energy tariffs, it is important to develop and apply new effective methods of drying wet materials in industrial production, create high-performance drying equipment, improve the operation of existing dryers, which will contribute to the rational use of natural resources, reduce the cost of finished products and increase the competitiveness of production. Root crops are plants in which nutrients are concentrated in tubers or roots. Jerusalem artichoke refers to sugar-containing …
An Experimental And Theoretical Study Of Heat And Mass Transfer During The Venting Of Gas From Pressure Vessels, W. S. Winters, G. H. Evans, S. F. Rice, R. Greif
An Experimental And Theoretical Study Of Heat And Mass Transfer During The Venting Of Gas From Pressure Vessels, W. S. Winters, G. H. Evans, S. F. Rice, R. Greif
US Department of Energy Publications
Non condensing gas flow and heat transfer during venting of vessels are studied using experiments and analysis. A high pressure helium supply vessel is connected to a low pressure receiver via orifice and tubing. A single control volume analysis and a multi-dimensional analysis are used to predict pressure and mass-averaged temperature in the supply. Experiments utilizing transient PVT methods are conducted to obtain transient pressure and mass-averaged temperature data for validating the analysis. Measured transient pressures and mass-averaged temperatures in the supply are reproduced by analysis. Heat transfer is due to natural convection except for the early part of transfer.
Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi
Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi
Department of Food Science and Technology: Faculty Publications
Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Electromagnetic And Heat Transfer Modeling Of Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Microwave (MW) ovens are used extensively for heating a variety of not-ready-to-eat food products. It is vital to achieve target temperature uniformly throughout the food to inactivate foodborne pathogens to assure safety. Non-uniform heating of foods in microwave ovens is the major concern in assuring microbiological safety of such products. The non-uniform heating of foods in domestic microwave ovens is due to complex interactions of microwaves with foods. A comprehensive coupled electromagnetic and heat transfer model was developed using finite-difference time-domain based numerical method to understand the complex interaction of microwaves with foods. Simulation parameters such as cell size, heating …
Development Of Novel Microwave Cooking Model For Not-Ready-To Eat Foods, Sohan Birla, Krishnamoorthy Pitchai, Jeyamkondan Subbiah, David D. Jones
Development Of Novel Microwave Cooking Model For Not-Ready-To Eat Foods, Sohan Birla, Krishnamoorthy Pitchai, Jeyamkondan Subbiah, David D. Jones
Department of Biological Systems Engineering: Conference Presentations and White Papers
Recently safety of microwave cooked food has come under scrutiny because of recent outbreak and recalls associated with some of these not-ready-to-eat (NRTE) frozen foods. Heating uniformity of these foods is paramount in rendering the foods safe for consumption. Degree of uneven microwave heating is influenced by both microwave oven and characteristics of food load which decides the electric field distribution within the food load. Given the complexity of parameters, a computer model is always desirable to optimize heating uniformity by proper selection of food shape, proportions, plating, packaging selection and more. Earlier many researchers have made one or more …
Validation Of A Finite-Element Stored Grain Ecosystem Model, Michael D. Montross, Dirk E. Maier, Kamyar Haghighi
Validation Of A Finite-Element Stored Grain Ecosystem Model, Michael D. Montross, Dirk E. Maier, Kamyar Haghighi
Biosystems and Agricultural Engineering Faculty Publications
An axisymmetric finite–element model was validated with respect to predicting the heat, mass, and momentum transfer that occurred in upright corrugated–steel storage bins due to conduction, diffusion, and natural convection using realistic boundary conditions. Hourly weather data that included hourly total solar radiation, wind speed, ambient temperature, and relative humidity were used to model the corn temperature and moisture content during storage with no aeration, and with ambient and chilled aeration. Periods of aeration were simulated assuming a uniform airflow rate through the grain mass. Sixteen bins with a capacity of 11.7 t each and instrumented with temperature cables were …
Development Of A Finite-Element Stored Grain Ecosystem Model, Michael D. Montross, Dirk E. Maier, Kamyar Haghighi
Development Of A Finite-Element Stored Grain Ecosystem Model, Michael D. Montross, Dirk E. Maier, Kamyar Haghighi
Biosystems and Agricultural Engineering Faculty Publications
An axisymmetric finite–element model was developed that predicts the heat, mass, and momentum transfer that occurred in upright corrugated steel storage structures due to conduction, diffusion, and natural convection using realistic boundary conditions. Weather data that included hourly total solar radiation, wind speed, ambient temperature, and relative humidity were used to model the temperature, moisture content, dry matter loss, and maize weevil development during storage with no aeration, and with ambient and chilled aeration. Periods of aeration were simulated assuming a uniform airflow rate through the grain mass. Heat and mass balances were used to calculate the temperature and absolute …