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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 |