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Bubble behavior of fructooligosaccharides syrup during the belt drying process

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Bubble behavior of fructooligosaccharides syrup during the belt drying process

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dc.contributor.author Zhao, Lijuan es_ES
dc.contributor.author Wang, Dandan es_ES
dc.contributor.author Du, Tengfei es_ES
dc.contributor.author Yang, Junhong es_ES
dc.contributor.author Li, Jianguo es_ES
dc.contributor.author Wu, Zhonghua es_ES
dc.date.accessioned 2019-02-15T08:02:07Z
dc.date.available 2019-02-15T08:02:07Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116759
dc.description.abstract [EN] This paper is aiming to study experimentally the bubbling and drying characteristic of fructooligosaccharides syrup in the belt drying process. A series of bubble images were acquired by a high-speed image acquisition system during the drying process. By analyzing the characteristics of bubble and drying, the drying process of fructooligosaccharides was divided into three periods: boiling transfer, natural convection and conduction and diffusion period. The drying rate in different transfer stage was: boiling transfer > natural convection > heat conduction and diffusion. The results of the study are of reference value to belt drying. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Fructooligosaccharides es_ES
dc.subject Belt drying es_ES
dc.subject Image processing es_ES
dc.subject Heat and mass transfer es_ES
dc.title Bubble behavior of fructooligosaccharides syrup during the belt drying process es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7557
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Zhao, L.; Wang, D.; Du, T.; Yang, J.; Li, J.; Wu, Z. (2018). Bubble behavior of fructooligosaccharides syrup during the belt drying process. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1647-1657. https://doi.org/10.4995/IDS2018.2018.7557 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7557 es_ES
dc.description.upvformatpinicio 1647 es_ES
dc.description.upvformatpfin 1657 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7557 es_ES


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