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	Provedor de dados CIGR Journal (4) Autor Datta, Ashis Kumar (4) Bhunia, Kanishka (1) Joshi, Abhishek R. (1) Kaur, Gurveer (1) Kumari, Khushbu (1) Saha, Swarnendu (1) Sharma, Ranjeet (1) Mais... Palavra-chave Agro-processing (1) Capillary controlled (1) Computational fluid dynamics (1) Diffusion controlled (1) Drying of foods Drying rates (1) Drying rate period (1) Food Engineering non-Newtonian fluids heat transfer plate heat exchanger flow simulation (1) Food Process Engineering (1) Moisture diffusivity (1) Moisture diffusivity. (1) Post Harvest Process and Food Engineering Refractance Window moisture content (1) Post Harvest Processing (1) Two-phase flow CFD Eulerian slip velocity solid-liquid flow heat transfer numerical modelling (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2019 (1) 2018 (1) 2017 (1) 2016 (1) País China (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Refractance Window and Conduction Dryings of Mango Pulp CIGR Journal Kaur, Gurveer; Kumari, Khushbu; Saha, Swarnendu; Datta, Ashis Kumar. Mango pulp (2 mm thickness) was dried by Refractance Window (RW) technique using Mylar sheet with water bath temperature fixed at 95 °C and the product temperature varying with time to obtain a popular Indian intermediate moisture product known as mango leather (pestil) through good manufacturing practice.  Conduction drying was the major mode for drying of mango pulp on Aluminium sheet and foil.  Drying kinetics, water activity and color change were determined and the results were compared between mango pulp dried on Mylar sheet (MS), Aluminium sheet (AS) and Aluminium foil (AF), all placed on the top surface of hot water. The recommended moisture content for intermediate moisture food like mango leather, which is 18-33% dry basis (db) was achieved within... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post Harvest Process and Food Engineering Refractance Window moisture content; Drying rate period; Moisture diffusivity.. Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4149 Non-newtonian flow modelling based design of plate heat exchangers CIGR Journal Joshi, Abhishek R.; Datta, Ashis Kumar. Plate heat exchangers (PHEs) are widely used in food industries for processing liquid products, because of their high thermal effectiveness, ease of maintenance and cleaning, high heat exchange rate and demand of relatively small floor area.  As many food products are non-Newtonian fluids, particularly pseudoplastic in nature, it is important to study nature of their flow and heat transfer characteristic in PHEs.  Aqueous solutions of carboxymethylcellulose (CMC) at different weight concentrations (0.2%, 0.4% and 0.6%) and 25 ≤ NRe,gen ≤ 250 and at different inlet temperatures (50°C, 60°C and 70°C) were considered as operating conditions.  Using data obtained, relations between dimensionless numbers (NNu, NPr and NRe,gen) were established.  Pressure drop... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post Harvest Processing; Food Engineering non-Newtonian fluids heat transfer plate heat exchanger flow simulation. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3900 Experimental analyses of drying characteristics of selected food samples CIGR Journal Datta, Ashis Kumar. The objective of this work was to separately study the various aspects of drying. Agricultural produce were selected across various categories and their drying curves, prediction of the drying rates during constant rate periods of drying, the critical moisture contents and finally whether drying in the falling rate was capillary controlled or diffusion controlled were studied. Palm candy solution was included in the study to analyze the diffusivity values for a solution. Drying experiments were conducted with convective hot air flow in cabinet tray dryer. In case of palm candy solution and potato slices, drying was mainly capillary controlled in the falling rate period. The constant drying rate Rc in case of palm candy solution and potato slices were 2.986... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food Process Engineering; Drying of foods Drying rates; Capillary controlled; Diffusion controlled; Moisture diffusivity. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5022 Computational fluid dynamics (CFD) modeling of grain-water suspensions in tube CIGR Journal Datta, Ashis Kumar; Bhunia, Kanishka; Sharma, Ranjeet. In this study of solid-liquid flow, rice and cassava starch particles were used as the dispersed media and water was used as the carrier fluid. Experiments were carried out on slurries with solid concentrations of 5%, 10% and 15% w/w which flowed in a 13mm ID and 3 m long tube –in - tube heat exchanger. Steam was used as the heating medium. Calculated convective film to particle heat transfer coefficient (hfp) values ranged from 11 to 32 kW m -2 K -1 for cassava and rice particles with uncertainty of ± 2 kW m -2 K -1. A decrease in heat transfer coefficient values was found as a result of short residence time at the higher flow rates. To investigate the solid-liquid two-phase flow Eulerian multiphase model was adopted in simple axisymmetric geometry.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agro-processing; Computational fluid dynamics; Two-phase flow CFD Eulerian slip velocity solid-liquid flow heat transfer numerical modelling. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3435 Registros recuperados: 4 Primeira ... 1 ... Última

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