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Titre :
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Computer simulation of heat transfer and mass transfer during freeze-drying of food products
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Auteurs :
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K. Cheng Chang
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Type de document :
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thèse/mémoire
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Editeur :
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Ann Arbor, USA : UMI, 1973
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Format :
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275p.
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Langues:
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= Anglais
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Catégories :
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THERMIQUE THERMODYNAMIQUE
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Mots-clés:
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TRANSFERT DE CHALEUR
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TRANSFERT DE MASSE
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CONGELATION
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PRODUIT ALIMENTAIRE
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MODELE NUMERIQUE
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SIMULATION
;
METHODE DES ELEMENTS FINIS
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Résumé :
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The concept of mathematical model design was adopted for the simulation of heat and mass transfer during freeze-drying of food products. The physical model to simulate the problem was first established. Then a mathematical model to describe this physical system was obtained and a numerical model developed to describe this physical system was obtained and a numerical model developed to find the solutions for the mathematical equations. A computer model was constructed to carry out the numerical approximation under the stability restrictions. The energy, vorticity, concentration and stream function/vorticity equations were the governing equations used as the mathematical model. These partial differential equations were solved by finite/difference numerical methods.
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Diplôme :
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Thesis Doctor of Philosophy, Cornell university, Ithaca
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