A Reverse Process of Superheated Steam Drying from Condensation to Evaporation.

浩志, 伊與田; 伸也, 西村; 奉弘, 野邑

doi:10.1299/kikaib.63.2764

Cited by 6 publications

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“…However, very little detailed analysis of this phenomena has been undertaken. Therefore, the authors proposed a simple prediction method using analytical solutions of one-dimensional unsteady heat conduction equations for several shapes (Iyota et al, 1999;.…”

Section: Introductionmentioning

confidence: 99%

Simulation of Superheated Steam Drying Considering Initial Steam Condensation

et al. 2001

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A heat and mass transfer model was proposed for the superheated steam drying, focusing on phenomena which occur during the initial stage of drying, i.e., condensation of superheated steam on material surfaces and subsequent shift from condensation to evaporation leading to the beginning of the actual drying (Reverse Process Model). Next, drying equations considering the reverse process were formulated for a shrinking/swelling infinite flat plate to calculate moisture content and temperature distributions in a material, changes in mass of a material with time, and a characteristic drying curve. Then, the influence of the initial thickness of a material and the heat transfer coefficient were investigated. In addition, calculation results were compared with experimental ones with regard to the change in mass of material with time and 1425 ORDER REPRINTS 1426 IYOTA ET AL.the characteristic drying curve, and good conformance was obtained for the initial stage of drying.

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Section: Introductionmentioning

confidence: 99%

Simulation of Superheated Steam Drying Considering Initial Steam Condensation

et al. 2001

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Development of Model for Heat Transfer via Superheated Steam Considering Condensation/Evaporation

Masuda

MINAMI

YUJI

et al. 2023

Heat Transfer Engineering

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食品加工における過熱水蒸気利用に関する研究

IYOTA

2024

Japan J. Food Eng.

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Heating of food products based on convective heat transfer from hot air to the food products is common in food processing operations, such as oven and drying process. Food is typically heated in humid air that contains a small amount of steam/water vapor. If the air contains a large amount of steam, steam could condense on the surface of the food, the dew point being higher than the temperature of the food. Moreover, when the temperature in the heating chamber is higher than the boiling point of water (100℃ ) at atmospheric pressure, the chamber space could become filled with pure steam with a temperature above the boiling point of water; this steam is called superheated steam. In this report, superheated steam and its utilization are described from the interdisciplinar y perspectives encompassing thermodynamics, mechanical engineering, and food engineering. A heat transfer model is proposed to investigate the steam condensation followed by condensate evaporation occurring in the initial stage of food heating. The effects of humidity on food drying using superheated steam and hightemperature air are investigated experimentally.

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A Reverse Process of Superheated Steam Drying from Condensation to Evaporation.

Cited by 6 publications

References 1 publication

Simulation of Superheated Steam Drying Considering Initial Steam Condensation

Simulation of Superheated Steam Drying Considering Initial Steam Condensation

Development of Model for Heat Transfer via Superheated Steam Considering Condensation/Evaporation

食品加工における過熱水蒸気利用に関する研究

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