983 resultados para Oven drying


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"Study was conducted in cooperation with the U.S. Department of Transportation, Federal Highway Administration."

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Caption title.

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Issued Jan. 1978.

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Supersedes its Leaflet 333 and 334.

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Selected references : p. 72-73.

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Includes bibliographical references.

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Bibliographical footnotes.

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"August 1961."

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Mode of access: Internet.

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One-dimensional drying of a porous building material is modelled as a nonlinear diffusion process. The most difficult case of strong surface drying when an internal drying front is created is treated in particular. Simple analytical formulae for the drying front and moisture profiles during second stage drying are obtained when the hydraulic diffusivity is known. The analysis demonstrates the origin of the constant drying front speed observed elsewhere experimentally. Application of the formulae is illustrated for an exponential diffusivity and applied to the drying of a fired clay brick.

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The marsh porosity method, a type of thin slot wetting and drying algorithm in a two-dimensional finite element long wave hydrodynamic model, is discussed and analyzed to assess model performance. Tests, including comparisons to simple examples and theoretical calculations, examine the effects of varying the marsh porosity parameters. The findings demonstrate that the wetting and drying concept of marsh porosity, often used in finite element hydrodynamic modeling, can behave in a more complex manner than initially expected.

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The effect of addition of maltodextrin on drying kinetics of drops containing fructose, glucose, sucrose and citric acid individually and in mixtures was studied experimentally using single drop drying experiments and numerically by solving appropriate mass and heat transfer equations. The numerical predictions agreed with the experimental moisture and temperature histories within 5-6% average relative (absolute) errors and average differences of +/- 1degreesC, respectively. The stickiness of these drops was determined using the glass transition temperature (T-g) of the drops' surface layer as an indicator. The experimental stickiness histories followed the model predictions with reasonable accuracy. A safe drying (non-sticky) regime in a spray drying environment has been proposed, and used to estimate the optimum amount of addition of maltodextrin for successful spray drying of 120 micron diameter droplets of fruit juices. (C) 2003 Elsevier Ltd. All rights reserved.

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[1] The profiles for the water table height h(x, t) in a shallow sloping aquifer are reexamined with a solution of the nonlinear Boussinesq equation. We demonstrate that the previous anomaly first reported by Brutsaert [1994] that the point at which the water table h first becomes zero at x = L at time t = t(c) remains fixed at this point for all times t > t(c) is actually a result of the linearization of the Boussinesq equation and not, as previously suggested [Brutsaert, 1994; Verhoest and Troch, 2000], a result of the Dupuit assumption. Rather, by examination of the nonlinear Boussinesq equation the drying front, i.e., the point x(f) at which h is zero for times t greater than or equal to t(c), actually recedes downslope as physically expected. This points out that the linear Boussinesq equation should be used carefully when a zero depth is obtained as the concept of an average'' depth loses meaning at that time.