Development of a new Biot number and lag factor correlation for drying applications

Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food

“…The moisture transfer characteristics of the baby food samples were evaluated using semi-logarithmic plots (lnY-t) and the Bi-G correlation proposed (Dincer and Hussain, 2004).…”

“…Based on analogy between cooling and drying profiles drying process parameters (drying coefficient S and lag factor G) were introduced. Dincer and Hussain (2004) developed new Biot number Bi and lag factor G (Bi-G) correlation to determine the mass transfer parameters for solids drying processes using a large number of experimental data. The new correlation was found to be suitable for use in practical drying application.…”

Moisture Evaporation from Granular Biopesticides Containing Quiescent Entomopathogenic Nematodes

“…The drying stage 1 occurs by convection on the material surface at an evaporation rate relatively high and nearly constant. The factors involved in its development are the external conditions of mass and heat exchange in the system related to the properties of the surrounding air (temperature, pressure, humidity, convective airflow velocity and area of the exposed surface) and supplied by capillary liquid flow connecting a receding drying front with an evaporating surface [24].…”

“…These events marks the onset of a new evaporation regime with lower evaporation rate limited by transport properties of porous media, known as the drying stage 2 [22]. In this period the process is influenced by internal factors related to the properties of the material such as water activity, internal structure (porosity and tortuosity), chemical composition and transport properties (thermal and hydraulic conductivities, moisture diffusivity and vapour diffusion) [22][23][24].…”

Some Problems Related to Mathematical Modelling of Mass Transfer Exemplified of Convection Drying of Biological Materials

“…slab, cylinder, sphere, cube, etc. ), Dincer & Hussain (2004) obtained the Biot number-lag factor correlation for several kinds of food products subjected to drying as (R 2 = 0.9181):…”