Determination of Drying Times for Irregular Two and Three-Dimensional Objects

[+] Author and Article Information
A. Z. Sahin, I. Dincer

Mechanical Engineering Department, KFUPM, Dhahran 31261, Saudi Arabia

J. Heat Transfer 125(6), 1190-1193 (Nov 19, 2003) (4 pages) doi:10.1115/1.1603778 History: Received October 17, 2002; Revised May 16, 2003; Online November 19, 2003
Copyright © 2003 by ASME
Topics: Drying , Shapes , Cylinders , Slabs
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Grahic Jump Location
Experimental drying data and theoretical profiles for the products. The correlations and their correlation coefficients for the products are: Φc=1.16554 exp(−0.00010t) and 0.95450 for hamsi; Φc=1.00870 exp(−0.00051t) and 0.98468 for pollen; Φc=1.14469 exp(−0.00017t) and 0.97813 for shelled pistachio; Φc=1.09184 exp(−0.00016t) and 0.98725 for unshelled pistachio; and Φc=1.06393 exp(−0.00031t) and 0.98595 for pumpkin.




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