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The mathematical model of drying and the numerical procedure for solution of direct drying problem are given in the chapter.
The global model of drying was used to compare the theoretical drying kinetics with the experimental one.
The mechanistic model of drying appropriate for description of these effects and the experimental method for their detection are presented.
Using a simple continuum scale model of drying, critical moisture content was determined and all the essential features of the experimental results are validated.
Following the approach by Chen and Xie (Trans. IChemE Part C: Food Bioprod. Processing (1997) 213 230), this paper describes a mechanistic model of drying of thin layer material (Biot numbers for both heat and mass transfer are small) using a reaction engineering approach.
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The mathematical modelling of drying is a useful tool in process optimization and dryer design.
The coefficients of determination (R2) of surface response models of drying time, rehydration ratio, and total color difference were all found to be over 0.95.
Model predictions of drying behaviour are compared to data for the drying of aqueous solutions of maltodextrin DE 15 and trehalose from experiments conducted using an ultrasonic levitator.
In the present study, a mathematical model for drying of food products undergoing shrinkage has been developed.
Recently, the reaction engineering approach (REA) was found to be useful to formulate a drying kinetics model for drying of aqueous lactose droplets.
A model of dry friction is established based on the method of movable cellular automata (MCA).
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