Simultaneous Heat and Moisture Diffusion During Microwave Heating of Moist Wood

2007 ◽  
Vol 23 (2) ◽  
pp. 179-187 ◽  
Author(s):  
G. Brodie
2005 ◽  
Vol 9 (2) ◽  
pp. 73-86 ◽  
Author(s):  
Ivanka Zheleva ◽  
Vesselka Kambourova

A mathematical model representing temperature and moisture content in bread during baking is developed. The model employs the coupled partial differential equations proposed by Luikov. Dependences of mass and thermal properties of dough on temperature and moisture content are included in the model. Resulting system of non-linear partial differential equations in time and one space dimension is reduced to algebraic system by applying a finite difference numerical method. A numerical solution of the model equations is obtained and simultaneous heat and moisture transfer in dough during baking is predicted. The changes of temperature and moisture content during the time of the process are graphically presented and commented.


1969 ◽  
Vol 39 (2) ◽  
pp. 166-172 ◽  
Author(s):  
H. G. David ◽  
P. Nordon

The predictions from a previously developed mathematical model for coupled heat and moisture diffusion in beds of hygroscopic fibers have been tested against experimental observations on wool bales and wool fabrics. The experiments on wool bales were concerned with the changes in regain and temperature consequent upon changes in the relative humidity and temperature of the surrounding air. The experiments on fabrics included measurements of temperature and regain during Hoffman pressing and measurements of heat flow through the fabric during changes in regain. Satisfactory agreement was found between the predictions from the model and the experimental observations.


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