Comparison of quasi-steady-state and unsteady-state formulations in a freeze dryer modeling

被引：8

作者：

Adhami, Shekoufe ^{[1
]}

Rahimi, Amir ^{[1
]}

Hatamipour, Mohammad S. ^{[1
]}

机构：

[1] Univ Isfahan, Dept Chem Engn, Esfahan, Iran

来源：

HEAT AND MASS TRANSFER | 2014年 / 50卷 / 09期

关键词：

SUBLIMATION; VIALS;

D O I：

10.1007/s00231-014-1337-x

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

An unsteady-state model is developed for primary and secondary stages of freeze drying process of skim milk. The results are compared with those obtained from a quasi-steady-state (QSS) formulation. The QSS formulation is not valid where the applied heat load is high. The applied heat load affects on the drying time the most compared to other parameters like chamber pressure and the radiation surface temperature.

引用

收藏

页码：1291 / 1300

页数：10

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