Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact
Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Alias, Norma [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2012 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2012 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 51(2012), 12 vom: 28. Dez., Seite 3647-3657 |
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| Übergeordnetes Werk: |
volume:51 ; year:2012 ; number:12 ; day:28 ; month:12 ; pages:3647-3657 |
| Links: |
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| DOI / URN: |
10.1007/s13197-012-0913-7 |
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OLC2028409134 |
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| 520 | |a Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. | ||
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| 700 | 1 | |a Ghani, Asnida Che Abd. |4 aut | |
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10.1007/s13197-012-0913-7 doi (DE-627)OLC2028409134 (DE-He213)s13197-012-0913-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Alias, Norma verfasserin aut Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. Mathematical modeling DIC technique Parabolic equation Elliptic-Parabolic equation Numerical methods Finite difference method Saipol, Hafizah Farhah Saipan aut Ghani, Asnida Che Abd. aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 12 vom: 28. Dez., Seite 3647-3657 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:12 day:28 month:12 pages:3647-3657 https://doi.org/10.1007/s13197-012-0913-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 12 28 12 3647-3657 |
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10.1007/s13197-012-0913-7 doi (DE-627)OLC2028409134 (DE-He213)s13197-012-0913-7-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Alias, Norma verfasserin aut Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. Mathematical modeling DIC technique Parabolic equation Elliptic-Parabolic equation Numerical methods Finite difference method Saipol, Hafizah Farhah Saipan aut Ghani, Asnida Che Abd. aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 12 vom: 28. Dez., Seite 3647-3657 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:12 day:28 month:12 pages:3647-3657 https://doi.org/10.1007/s13197-012-0913-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 12 28 12 3647-3657 |
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Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact |
| abstract |
Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. © Association of Food Scientists & Technologists (India) 2012 |
| abstractGer |
Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. © Association of Food Scientists & Technologists (India) 2012 |
| abstract_unstemmed |
Abstract A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick’s and Fourier’s parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative. © Association of Food Scientists & Technologists (India) 2012 |
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| title_short |
Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact |
| url |
https://doi.org/10.1007/s13197-012-0913-7 |
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| author2 |
Saipol, Hafizah Farhah Saipan Ghani, Asnida Che Abd |
| author2Str |
Saipol, Hafizah Farhah Saipan Ghani, Asnida Che Abd |
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| doi_str |
10.1007/s13197-012-0913-7 |
| up_date |
2024-07-03T18:37:41.187Z |
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